Caramel Chocolate Gelato

This indulgent caramel chocolate ice cream recipe gives you best of both worlds with every scoop. Enjoy Callebaut ChocoGelato Gold’s brand-new gelato sensation: as caramel as it gets, made with the finest Belgian Gold Chocolate. Expect a golden chocolate with a deep caramelly taste and a little pinch of sea salt. You can always add caramelly textures to create an even more premium caramel delight.

Recipe

Created by
  • Fabrizio Di Marzio -
  1. Caramel Chocolate Gelato

Caramel Chocolate Gelato

ingredients preparation
  • 1bag(s)
    MXK-ICE60
  • 2700g
    whole milk (70-85°C)

Mix together with immersion blender for ± 2 mins.
Leave to rest in refrigerator (3-5°C) for ± 30 mins.
Pour into batch freezer and start churning.
Leave to rest in blast freezer to obtain more stability and better structure.
4 kg (± 4.5 L) of gelato ready to serve.

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