Caramel variegato

Variegato is a traditional technique to roughly mix different sauces or coulis textures into ice cream or gelato. The effect you want to obtain is a roughly marbled ice cream. The trick is to mix it only roughly to avoid a too homogenous effect.


Created by
  • Stephan Grijspeerd - Chef at De Zoete Zonde Belgium

Caramel variegato

ingredients preparation
  • 100g
  • 20g
  • 10g

Soften the Caramel Fill (35°C) with the heated cream and milk.

  • 1l
    ice cream composition

Churn the ice cream, collect in a tray and sprinkle the surface richly with caramel. Mix in very roughly by hand and put away in the shock freezer for a few minutes.

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