Ice Cream and Sorbet

NOROHY CRUNCHY HAZELNUT & VANILLA POPSICLES

MAKES 30 ICE CREAM POPSICLES

4 steps

Recipe Step by Step

01

PRALINÉ ICE CREAM

1366g Whole milk
46g Non-fat powdered milk
120g Glucose powder
20g Sugar
8g Ice cream stabilizer
440g ALMOND PASTE FROM PROVENCE 70%

Carefully weigh all the ingredients.

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).
02

NYANGBO 68% COATING

1000g NYANGBO 68%
50g COCOA BUTTER
150g Grape seed oil

Melt the couverture and COCOA BUTTER together, then add the oil.

Temper at 85-95°F (30-35°C).
03

VANILLA CARAMEL ICE CREAM TOPPING

625g Glucose syrup
935g Heavy cream 36%
6g Salt
625g Sugar
355g Butter
16g NOROHY VANILLA

Heat the cream, scraped vanilla, and salt.

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.

04

OPALYS 33% VANILLA COATING

1250g OPALYS 33%
70g COCOA BUTTER
190g Grape seed oil
48g NOROHY VANILLA

Melt the OPALYS 33% chocolate and COCOA BUTTER together, then add the oil.

Add the split and scraped vanilla.

Temper at 85-95°F (30-35°C).

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.