Honey & Chocolate ice cream
(Created by Stephan Grijspeerd - 'De Zoete Zonde' in Belgium)
| Ingredients | Preparation |
|---|---|
|
150g
Callebaut caramel Callets
100g rice pops |
Melt the chocolate and mix with the rice pops. Leave to harden in the freezer. Break the pops again into grains |
|
125g
Callebaut honey Callets
1L ice cream composition |
Melt the honey Callets and mix in the ice cream composition. Churn and fill 1/3 of the tray with the ice cream. Sprinkle the caramel chocolate rice pops on top. Fill further with 1/3 of ice cream and repeat until the tray is filled |
