Vanilla ice cream with caramel pieces

A recipe proposed by the Nigay’s team based in Feurs, in Loire.

Logo Nigay anglais

Nigay’s team

Logo Nigay anglais

Nigay's team

A recipe proposed by the Nigay’s team based in Feurs, in Loire.

Medium

Preparation: 30min + 12h rest

Freezing: 24h

For 1.5L of ice cream

Which caramels are used in this recipe?

Caramel pieces

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
2 g liquid vanilla
180 g caramel pieces

Directions

Heat milk to 60°C.
While mixing, add milk to the other ingredients one by one (except vanilla and caramel pieces). 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 add vanilla. Put in the ice cream turbine.
Using a spatula, mix the ice cream and the caramel pieces.
Keep at -18°C for 24h before serving.

To order a Box

cuisinez caramel

The first one is free!

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