Caramélia Ice Cream, Caramel Sauce & Caramélia Crunchy Pearls

Ice Cream and Sorbet

Made with: Caramélia 36%

Steps: 3

An original recipe by L'Ecole Valrhona

Recipe steps

Caramélia Ice Cream

  • 1605gMilk
  • 65gMilk powder, 0% fat
  • 95gSugar
  • 75gInverted sugar
  • 150gAtomized glucose
  • 50gWhipping cream 35%
  • 10gStabilizer
  • 5gFleur de Sel
  • 450gCaramélia 36%
  1. In a saucepan, start heating the milk.
  2. At 25°C (77°F), stir in the milk powder.
  3. At 30°C (86°F), stir in the salt, inverted sugar, atomized glucose and 3/4 of the sugar.
  4. At 35°C (95°F), stir in the cream.
  5. At 45°C (113°F), the remaining 1/4 of sugar mixed with the stabilizer.
  6. Then, gradually pour the hot milk on the melted CARAMELIA 36% couverture stirring in the center to create an emulsion. Mix with a hand blender and pasteurize at 85°C (185°F). Chill down quickly to 4°C (39°F).
  7. Place in the refrigerator overnight or for at last 12 hours. Churn and store at -18°C(-0.4°F).

Caramel Sauce

  • 115gWhipping cream 35%
  • 115gSweet condensed milk
  • 1Vanilla bean
  • 150gSugar
  • 150gGlucose
  1. Heat the cream with the condensed milk and the scraped vanilla bean.
  2. Cook the sugar dry to a light brown caramel, stir in the glucose and deglaze with the hot liquid.
  3. Bring to a boil and set aside in the refrigerator.

Assembly and Finishing

  1. When the ice cream is churned, swirl in the caramel sauce and Caramélia chocolate pearls using a rubber spatula.
  2. Mold or store in containers.
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