Ice Cream and Sorbet

Caramélia Ice Cream, Caramel Sauce & Caramélia Crunchy Pearls

Made with Caramélia 36%

An original recipe by L'Ecole Valrhona

3 steps

Recipe Step by Step


Caramélia Ice Cream

1605g Milk
65g Milk powder
0% fat
95g Sugar
75g Inverted sugar
150g Atomized glucose
50g Whipping cream 35%
10g Stabilizer
5g Fleur de Sel
450g 7098 (CARAMELIA 36% FEVE 3KG)

In a saucepan, start heating the milk.

At 25°C (77°F), stir in the milk powder.

At 30°C (86°F), stir in the salt, inverted sugar, atomized glucose and 3/4 of the sugar.

At 35°C (95°F), stir in the cream.

At 45°C (113°F), the remaining 1/4 of sugar mixed with the stabilizer.

Then, gradually pour the hot milk on the melted CARAMELIA 36% couverture stirring in the center to create an emulsion. Mix with a hand blender and pasteurize at 85°C (185°F). Chill down quickly to 4°C (39°F).

Place in the refrigerator overnight or for at last 12 hours. Churn and store at -18°C(-0.4°F).


Caramel Sauce

115g Whipping cream 35%
115g Sweet condensed milk
1 Vanilla bean
150g Sugar
150g Glucose

Heat the cream with the condensed milk and the scraped vanilla bean.

Cook the sugar dry to a light brown caramel, stir in the glucose and deglaze with the hot liquid.

Bring to a boil and set aside in the refrigerator.


Assembly and Finishing


When the ice cream is churned, swirl in the caramel sauce and Caramélia chocolate pearls using a rubber spatula.

Mold or store in containers.

Assembly and finishing