Hazelnut Caramel Ice Cream Pint
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Good for freezing
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Comfort Foods
All of these recipes are straigthforward in their preparation, yet combine together to make an extrodinarily delicous ice cream pint!
- Level:
-
- Makes:
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1+kg
- Shelf life:
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2-3 months in ideal conditions
- Conservation:
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-18*C
Hazelnut Ice Cream
Ingredients: Hazelnut Ice Cream
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53 gwater
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535 gWhole milk (3.5% fat)
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54 gMilk solids non fat
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243 gPowdered dextrose
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10 gsucrose
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4 gIce cream stabilizer & emulsifier blend
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1 gFleur de sel
Preparation: Hazelnut Ice Cream
- Weigh all ingredients.
- Combine the wate and milk in a sauce pot.
- Combine and blend well all the dry ingredients.
- At 45°C, incorporate the blended dry ingredients.
- Mix.
- Pasteurize between 82°C and 85°C for 2-3 min.
- Incorporate the hazelnut paste paste.
- Cool rapidly to + 4°C.
- Maturation minimum 4 hours – best 12 hours.
- Mix and then churn between -7°C and -10°C.
- Store at - 18°C.
Hazelnut Crunchy Variegate
Ingredients: Hazelnut Crunchy Variegate
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150 gPeanut butter, creamy
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25 gCoconut oil, refined
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200 gBIG-PF-1BO
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5 gMaldon sea salt flakes
Preparation: Hazelnut Crunchy Variegate
- Melt the peanut butter, chocolate and coconut oil together.
- Mix in the remaining ingredients.
- Pour out onto lined sheet tray and separate into small pieces.
- Refrigerate for 10-15 minutes.
- Break into smaller pieces as desired for use.
- Store frozen.
Caramel Variegate
Ingredients: Caramel Variegate
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100 gHot water
Preparation: Caramel Variegate
- Combine the two ingredients together until smooth.
- Use as desired, swirling the caramel into the ice cream.
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