These are small ice creams, but if you have larger molds, nothing prevents you from making larger ice creams! For this recipe, there are three different preparations: the salted butter caramel, the ice cream mixture, and the hazelnut coating.
Ingredients :
For the salted caramel:
▪︎200g of sugar
▪︎30g of honey
▪︎160g of liquid cream
▪︎60g of butter
▪︎2g of fleur de sel
Preparation :
1 – Pour some sugar and honey into a saucepan.
2 - Caramelize the sugar; as soon as it starts to melt, you can add a little more sugar (25g out of 200g).
3 – Gradually add the remaining sugar from the 200, keeping the caramel coloured but not burnt!
4 – When the caramel is ready, pour the hot cream in a very thin stream.
5 – Mix the caramel and the cream together.
6 – Let it cool to about 60°C then add the butter and fleur de sel.
Ingredients for the appliance:
▪︎250ml of liquid cream to be whipped into whipped cream
▪︎120g of sweetened condensed milk
▪︎Vanilla pods or 1 sachet of vanilla sugar
Preparation :
1 – Whip the cream into whipped cream with the vanilla sugar
2 – Gently add the condensed milk.
3 – Pour the mixture into the molds
4 – Add the caramel without stirring
5 – Cover again with vanilla ice cream.
6 – Insert the sticks at the end.
7 – Place in the freezer overnight.
Ingredients for the icing:
▪︎175g of milk chocolate
▪︎50g of cocoa butter
▪︎25g of neutral oil
▪︎hazelnut pieces
Preparation :
1 – Melt the chocolate with the cocoa butter and the oil.
2 – Add the hazelnuts.
3 – The chocolate must cool to a temperature of about 35 degrees before dipping the ice creams in it.
4 – Unmold your ice creams and place them back in the freezer
5 – Dip your ice creams in chocolate at 35 degrees
6 – Place the ice creams back in the freezer to allow the chocolate to set.
Recipes in pictures:
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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