RECIPE

CARAMELIA Ice Cream

Caramel Sauce Toffee Nibs

Recipe for one ice tray

Original recipe by David CAPY - Meilleur Ouvrier de France 2007

© Ginko
carameLia 36 % ICE CREAM
Caramelia Ice Cream
N i b s

1 605 g whole milk In a saucepan, start heating the milk.

65 g skimmed milk powder 0 % At 25° C, stir in the milk powder.
95 g caster sugar At 30° C, stir in the salt, inverted sugar, atomised glucose and 3/4 of the sugar.
T o f f e e

75 g inverted sugar At 35° C, stir in the cream.

150 g atomised glucose
50 g whipping cream 35 %
10 g ice cream stabiliser
5 g flower of salt
450 g CARAMELIA 36 %
COUVERTURE
S a u c e
At 45° C, the remaining 1/4 of sugar mixed with the stabiliser.
Then, gradually pour the hot milk on the melted couverture stirring in the centre to
an emulsion. Mix with a hand blender and pasteurise at 85° C. Chill down quickly to 4° C.
Allow to mature in the refrigerator overnight for 12 hours minimum.
Churn and store at -18° C.

caramel SAUCE
C a r a m e l

115 g whipping cream 35 %
115 g sweet condensed milk
1 vanilla bean
150 g caster 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 de-glaze with the hot liquid.
Bring to the boil and set aside in the refrigerator.

Caramel Toffee
150 g whole milk Bring the milk to the boil, with the scraped vanilla, glucose and 200 g of sugar.
1 vanilla pod Cook the other 200 g of sugar dry to a light brown caramel and de-glaze with the salted
200 g caster sugar butter and hot milk. Cook to 158° C, pour and spread thinly between two silicon mats.
75 g glucose
200 g caster sugar
100 g salted butter

Assembly and Finishing

When the ice cream is churned, swirl in the caramel sauce
and caramel toffee using a rubber spatula.
Mould or store in containers.