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%
- In a saucepan, start heating the milk. At 25°C (77°F), stir in the milk powder.
- At 30°C (86°F), stir in the salt, inverted sugar, atomized glucose and 3/4 of the sugar.
- At 35°C (95°F), stir in the cream.
- At 45°C (113°F), the remaining 1/4 of sugar mixed with the stabilizer.
- 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).
- Chill down quickly to 4°C (39°F). Place in the refrigerator overnight or for at last 12 hours.
- 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
- 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 deglaze with the hot liquid.
- Bring to a boil and set aside in the refrigerator.
CARAMEL TOFFEE
- 150g full fat milk
- 1 vanilla bean
- 200g caster sugar
- 75g glucose
- 200g caster sugar
- 100g salted butter
- 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.
- Cook the second 200g of caster sugar dry to caramel and deglaze with the salted butter and hot sweet milk strained through beforehand.
- Cook the lot to 158°C, pour and spread between two silicon mats.
- Once cold, crush the caramel toffee to nib pieces.