Caramel variegato
(Created by Stephan Grijspeerd - 'De Zoete Zonde' in Belgium)
| Ingredients | Preparation |
|---|---|
|
100g
Callebaut Caramel Fill
20g cream 10g milk |
Soften the Caramel Fill (35°C) with the heated cream and milk |
| 1L ice cream composition | Churn the ice cream, collect in a tray and sprinkle the surface richly with caramel. Mix in very roughly by hand and put away in the shock freezer for a few minutes |
