Ice to meet you
“Arriving at the final stage in the process, it is time to refresh yourself and enjoy an ice cream dipped in chocolate with a salted caramel centre. The chocolate is used in two applications: incorporated in the ice cream and as coating of the ice cream. Demonstrating once again the amazing possibilities of this fantastic ingredient.”
Recipe
Dark Chocolate Ice
| ingredients | preparation |
|---|---|
|
Mix together. |
|
Pour together in pasteurisor and mix with previous mixture. Heat to 75°C. |
Pour in ice bath and take out at -11°C. |
|
Caramel Centre
| ingredients | preparation |
|---|---|
|
Caramelise. |
|
Boil syrup and add to previous mixture with cream and vanilla. |
|
Add to previous mixture and emulsify. |
Mould and freeze. |
|