29 Mar 2023
Ingredients Ice Cream
Ingredients Salted Caramel
Ingredients Sandwich
WORKING METHOD SANDWICH
WORKING METHOD ICE CREAM
- Bring the milk to a boil then pour the Extraglace Vanille into
it and mix with a hand mixer for 3 minutes until obtaining a
smooth and homogeneous texture. Cool down quickly to 7°C,
cover with cling film and place in the fridge for 12 hours to
mature. Then pour the mix into the turbine and whip it until
obtaining a fluffy consistency. When the ice cream is almost
ready, pipe the tempered chocolate into the turbine as it is
mixing, little by little to create the stracciatela effect. Take
the icecream out and pipe in silicon moulds of 8cm diameter
and 2 cm deep then place in the freezer at -20°C until used.
WORKING METHOD CARAMEL
- Mix the cream, the fleur de sel and the butter together and
bring to a boil, then let it cool down to 40°C. Bring the deli
caramel to ± 40-45°C and mix together with the cream
mixture. Blend with a hand mixer, then cover with plastic
wrap and place in the refrigerator at 4°C. Warm up and mix
lightly with a spatula before use.
