NOROHY Vanilla Ice Cream Bars

NOROHY CRUNCHY HAZELNUT & VANILLA POPSICLES

Ice Cream and Sorbet

Steps: 4

MAKES 30 ICE CREAM POPSICLES

Recipe steps

PRALINÉ ICE CREAM

  1. Carefully weigh all the ingredients.
  2. Combine 10% of the sugar with the stabilizer. Set aside.
  3. Heat the milk to 80°F (25°C) and add the powdered milk.
  4. At 85°F (30°C), incorporate the glucose powder and sugar.
  5. At 115°F (45°C), add the mixture of sugar and stabilizer.
  6. Pasteurize at 185°F (85°C).
  7. Mix thoroughly using an immersion blender, then cool quickly to 40°F (4°C) in a blast chiller or freezer.
  8. Chill for at least 12 hours at 40°F (4°C).
  9. Churn and store at 10-15°F (-12 to -10°C).

NYANGBO 68% COATING

  1. Melt the couverture and COCOA BUTTER together, then add the oil.
  2. Temper at 85-95°F (30-35°C).

VANILLA CARAMEL ICE CREAM TOPPING

  • 625gGlucose syrup
  • 935gHeavy cream 36%
  • 6gSalt
  • 625gSugar
  • 355gButter
  • 16gNOROHY VANILLA
  1. Heat the cream, scraped vanilla, and salt.
  2. Cook the glucose and sugar until the resulting syrup has the desired color, then deglaze using the hot cream.
  3. Add the butter and mix using an immersion blender.

OPALYS 33% VANILLA COATING

  1. Melt the OPALYS 33% chocolate and COCOA BUTTER together, then add the oil.
  2. Add the split and scraped vanilla.
  3. Temper at 85-95°F (30-35°C).
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