Caramélia Ice Cream

Caramélia Ice Cream

lngredients: Caramélia 36%

Procedures: 3

Caramélia 36% ICE CREAM

  • 1605g full fat milk
  • 65g non-fat milk powder
  • 95g caster sugar
  • 75g inverted sugar
  • 150g atomised glucose
  • 50g whipping cream 35%
  • 10g ice cream stabiliser
  • 5g flower of salt
  • 450g Caramélia 36%
  1. In a saucepan, start heating the milk. At 25°C (77°F), stir in the milk powder.
  2. At 30°C (86°F), stir in the salt, inverted sugar, atomized glucose and 3/4 of the sugar.
  3. At 35°C (95°F), stir in the cream.
  4. At 45°C (113°F), the remaining 1/4 of sugar mixed with the stabilizer.
  5. Then, gradually pour the hot milk on the melted couverture stirring in the center to create an emulsion. Mix with a hand blender and pasteurize at 85°C (185°F).
  6. Chill down quickly to 4°C (39°F). Place in the refrigerator overnight or for at last 12 hours.
  7. Churn and store at -18°C(-0.4°F).

Caramel Sauce

  • 115g whipping cream 35%
  • 115g condensed sweetened milk
  • 1 vanilla bean
  • 150g caster sugar
  • 150g glucose
  1. Heat the cream with the condensed milk and the scraped vanilla bean.
  2. Cook the sugar dry to a light brown caramel, stir in the glucose and deglaze with the hot liquid.
  3. Bring to a boil and set aside in the refrigerator.


  • 150g full fat milk
  • 1 vanilla bean
  • 200g caster sugar
  • 75g glucose
  • 200g caster sugar
  • 100g salted butter
  1. Combine together the milk, the split and scraped vanilla bean, the glucose and the 200g of caster sugar in a saucepan and bring to the boil.
  2. Cook the second 200g of caster sugar dry to caramel and deglaze with the salted butter and hot sweet milk strained through beforehand.
  3. Cook the lot to 158°C, pour and spread between two silicon mats.
  4. Once cold, crush the caramel toffee to nib pieces.