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Recipe Step by Step
Caramélia Ice Cream
65g Milk powder
75g Inverted sugar
150g Atomized glucose
50g Whipping cream 35%
5g Fleur de Sel
450g 7098 (CARAMELIA 36% FEVE 3KG)
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).
115g Whipping cream 35%
115g Sweet condensed milk
1 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
200g 8425 (PERLES CRAQUANTES CARAMELIA 36% 3KG)
Mold or store in containers.