You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Recipe Step by Step
PRALINÉ ICE CREAM
1366g Whole milk
46g Non-fat powdered milk
120g Glucose powder
8g Ice cream stabilizer
440g ALMOND PASTE FROM PROVENCE 70%
Combine 10% of the sugar with the stabilizer. Set aside.
Heat the milk to 80°F (25°C) and add the powdered milk.
At 85°F (30°C), incorporate the glucose powder and sugar.
At 115°F (45°C), add the mixture of sugar and stabilizer.
Pasteurize at 185°F (85°C).
Mix thoroughly using an immersion blender, then cool quickly to 40°F (4°C) in a blast chiller or freezer.
Chill for at least 12 hours at 40°F (4°C).
Churn and store at 10-15°F (-12 to -10°C).
VANILLA CARAMEL ICE CREAM TOPPING
625g Glucose syrup
935g Heavy cream 36%
16g NOROHY VANILLA
Cook the glucose and sugar until the resulting syrup has the desired color, then deglaze using the hot cream.
Add the butter and mix using an immersion blender.
Assembly and finishing
Use a piping bag to pipe the ice cream into 90ml popsicle molds. Freeze. Once you have turned out the ice cream popsicles, coat with NYANGBO 68% couverture. Dip in the vanilla caramel followed immediately after by the OPALYS coating.