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

We use cookies to help us improve your experience on our websites. Do you wish to accept cookies? Accept More info