Ice cream with caramel center

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: 40 min

Rest: 36h

For 1.5L

Which caramels are used in this recipe?

Thickened aromatic caramel

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.

To order a Box

cuisinez caramel

The first one is free!

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