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
450 g CARAMELIA 36% COUVERTURE
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).
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
200 g CARAMELIA CRUNCHY PEARLS
When the ice cream is churned, swirl in the caramel sauce and Caramélia chocolate pearls using a rubber spatula.
Mold or store in containers.