Caramel variegato

Created by

  • Stephan Grijspeerd - Chef at De Zoete Zonde Belgium
level 1

Variegato is a traditional technique to roughly mix different sauces or coulis textures into ice cream or gelato. The effect you want to obtain is a roughly marbled ice cream. The trick is to mix it only roughly to avoid a too homogenous effect.

Recipe components

Callebaut® ingredients

Caramel variegato


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.