Milky Chill American Ice Cream

Created by

  • Leonardi di Carlo - Callebaut® Ambassador and pastry consultant
level 3

For this recipe you can use the Pavoni PX070 Tango mould in which you can mount the delicious layers one by one: starting with the crunchy base, followed by an American Ice cream based on Arriba Blend of Origins Chocolate and a Java Gelato. Finish with a home-made caramel glazing and with a pistachio-flavoured piece of pastry "Morbidezza di Bronte" for a delicous dessert experience. Not for beginning chefs!

Recipe components

American Ice Cream Arriba 39%

IngredientsPreparation

Consult the step-by-step guide on how to create delicious American Ice Cream (attached).

American Ice Cream Java 32.6%

IngredientsPreparation

Consult the step-by-step guide on how to create delicious American Ice Cream (attached).

Crunchy base with cocoa nibs

IngredientsPreparation
  • 300g
    granulated sugar
  • 300g
    flour (00 w 150-160)
  • 2g
    vanilla bean
  • 300g
    82% butter
  • 150g
    roasted hazelnut powder (with skin)
  • 5g
    sea salt

Gently mix together all the ingredients with the ground cocoa nibs. Lay out a layer with a thickness of 2 mm between two sheets of baking parchment.

Bake at 150°C in a fan oven with an open valve for about 25 minutes.

Morbidezza di Bronte

IngredientsPreparation

Blend the first seven ingredients together, and gently mix them with the egg white that has been whisked together with the sugar.

Spread 1,200 g of the mixture out on a 40 x 60 baking tray. Bake at 190°C for 10-12 minutes.

Caramel glazing

IngredientsPreparation

Whisk the first four ingredients together, add them to the liquid cream while stirring, and then add the salt and the flavouring ingredients. Finally, stir the whole together by hand with all the ingredients in powder form. Spread 900 g of the mixture out on a 40 x 60 baking tray.

Bake in a fan oven with a closed valve at 200°C for 8-10 minutes.

Note: very soft, excellent structure.