Caramélia ice cream

Name: Caramélia ice cream
Ingredients: 1605 g Whole milk; 10 g ice cream stabilizer; 5 g Salt; 450 g caramélia; 115 g cream 0.35; 115 g sweetened condensed milk; 1 vanilla bean; 95 g brown sugar; 75 g inverted sugar; 150 g Glucose; 150 g Glucose; 50 g cream 0.35; 150 g Whole milk; 75 g Glucose; 200 g brown sugar; 150 g brown sugar; 100 g Salted butter; 65 g skimmed milk powder; 1 vanilla bean

Make the most delicious pastries with these surprising chocolate fèves flavors from Valrhona.

Ingredients

1605gWhole milk

10gice cream stabilizer

5gSalt

450gcaramélia

95gbrown sugar

75ginverted sugar

150gGlucose

50gcream 0.35

65gskimmed milk powder

115gcream 0.35

115gsweetened condensed milk

1vanilla bean

150gGlucose

150gbrown sugar

150gWhole milk

75gGlucose

200gbrown sugar

100gSalted butter

1vanilla bean

Preparation

Heat the milk in a pan and stir in the milk powder at 25°C.
At 30°C, stir in the salt, inverted sugar, glucose, and 3/4 of the sugar.
At 35°C, stir in the cream.
At 45°C, add the remaining sugar and the stabilizer.
Melt the couverture.
Gradually pour the warm milk over the melted couverture and stir in the center to create an emulsion.
Mix with a hand blender and pasteurize at 85°C.
Cool quickly to 4°C and refrigerate for at least 12 hours.
Churn the ice cream and store at -18°C.

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 the mixture to a boil.
Chill.

Combine the milk, scraped vanilla bean, glucose, and caster sugar (1) in a pan and bring to a boil.
Strain and heat the milk.
Cook the caster sugar (2) dry until caramelized and deglaze with the salted butter and hot milk.
Cook the mixture to 158°C, pour and spread over two silicone mats.
Let the toffee cool.
Break the caramel toffee into small pieces.