Caramélia Ice Cream, Caramel Sauce & Caramélia Crunchy Pearls

An original recipe by L'Ecole du Grand Chocolat


Caramélia Ice Cream

1605 g Milk
     65 g Milk powder, 0% fat
     95 g Sugar
     75 g Inverted sugar
   150 g Atomized glucose
     50 g Whipping cream 35%
     10 g Stabilizer
       5 g Fleur de Sel

In a saucepan, start heating the milk.

At 25°C (77°F), stir in the milk powder.

At 30°C (86°F), stir in the salt, inverted sugar, atomized glucose and 3/4 of the sugar.

At 35°C (95°F), stir in the cream.

At 45°C (113°F), the remaining 1/4 of sugar mixed with the stabilizer.

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).

Place in the refrigerator overnight or for at last 12 hours. Churn and store at -18°C(-0.4°F).

Caramel Sauce

115 g Whipping cream 35%
115 g Sweet condensed milk
    1 Vanilla bean
150 g Sugar
150 g Glucose

Heat the cream with the condensed milk and the scraped vanilla bean.

Cook the sugar dry to a light brown caramel, stir in the glucose and deglaze with the hot liquid.

Bring to a boil and set aside in the refrigerator.

Assembly and Finishing


When the ice cream is churned, swirl in the caramel sauce and Caramélia chocolate pearls using a rubber spatula.

Mold or store in containers.





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