Ice cream with caramel center
A recipe proposed by the team of Nigay company located in Feurs, Loire.
Nigay’s team
Nigay's team
A recipe proposed by the team of Nigay company located in Feurs, Loire.
Medium
Preparation: 40 min
Rest: 36h
For 1.5L
Ingredients
932 g whole milk
72 g milk powder
306 g heavy cream
36 g inverted sugar
234 g sugar
63 g dehydrated glucose
10 g ice cream stabilizer
320 g thickened aromatic caramel
Directions
Heat milk to 60°C.
While mixing, add milk to the other ingredients one by one. Do not drop below 60°C.
After obtaining a homogeneous mixture, heat to 85°C for 5 min.
Pack in a 1.5L recipient and store it for 12h at 4°C.
After 12h, shake the recipient, put it in the ice cream turbine.
Fill the half sphere mould. Once the temperature has reached -10°C, garnish with caramel. Keep at -18°C for 24h and cover with the second half sphere.
