Salted butter caramel swirl ice cream

A recipe proposed by the team of Nigay company located in Feurs, Loire.

Logo Nigay GB 300x300

Nigay’s team

Logo Nigay GB 300x300

Nigay's team

A recipe proposed by the team of Nigay company located in Feurs, Loire.

Medium

Preparation: 20 min + 12h rest

Freezing: 24h

For 1.5L of ice cream

Which caramels are used in this recipe?

Salted butter caramel

Ingredients

800 g whole milk
50 g milk powder
186 g heavy cream
25 g inverted sugar
134 g sugar
63 g dehydrated glucose
10 g  ice cream stabilizer
180 g salted butter 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.
Alternatively layer the ice cream and caramel into your container.
Keep at -18°C for 24h  before serving.

To order a Box

cuisinez caramel

The first one is free!

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