These popsicles are the ultimate luxury treat, perfect as a snack or after dinner dessert.
66% praliné ice cream
Ingredients1220g whole milk 65g milk powder 0% 125g Sosa glucose powder 100g sugar 8g ice cream stabiliser 60g invert sugar 220g whipping cream 35% 205g 66% hazelnut praliné |
MethodCarefully weigh all the ingredients. Combine 10% of the sugar with the stabiliser. Set aside Heat the milk to 80°F (25°C) and add the dry milk. At 85°F (30°C), incorporate the glucose powder, sugar and invert sugar. At 105°F (40°C), add the heavy cream mixed to form an emulsion with the praliné. At 115°F (45°C), add the mixture of sugar and stabilizer. Pasteurize at 185°F (85°C). Mix thoroughly using an immersion blender, then cool quickly to 40°F (4°C) in a blast chiller or freezer. Leave to sit for at least 12 hours at 40°F (4°C). Churn and store at 10-15°F (-12 to -10°C).
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Dark chocolate 65% coating
Ingredients1000g dark chocolate 65% 50g Cocoa butter 150g grape seed oil |
MethodMelt the dark chocolate and cocoa butter together, then add the oil. Temper at 85-95°F (30-35°C). |
Vanilla caramel ice cream topping
Ingredients625g Sosa glucose syrup 935g whipping cream 35% 6g salt 625g sugar 355g butter 16g Norohy vanilla |
MethodHeat the cream, scraped vanilla and salt. Cook the glucose and sugar until the resulting syrup has the desired colour, then deglaze using the hot cream. Add the butter and mix using an immersion blender. |
White chocolate & vanilla coating
Ingredients1250g white chocolate 33% 70g Cocoa butter 190g grape seed oil 48g Norohy vanilla |
MethodMelt the white chocolate and cocoa butter together, then add the oil. Add the split and scraped vanilla. Temper at 85-95°F (30-35°C). |
Assembly and finishing
Use a piping bag to pipe the ice cream into 90ml popsicle molds.
Freeze.
Once you have turned out the ice cream popsicles, coat with dark chocolate coating.
Dip in the vanilla caramel, followed immediately after by the vanilla-flavoured white chocolate coating.
Recipe courtesy of Norohy
