Three crunchy hazelnut & vanilla popsicles standing up on their sticks

These popsicles are the ultimate luxury treat, perfect as a snack or after dinner dessert. 

Makes 30 

66% praliné ice cream

Ingredients

1220g 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

Method

Carefully 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).

 

Dark chocolate 65% coating

Ingredients

1000g dark chocolate 65%  

50g Cocoa butter

150g grape seed oil

Method

Melt the dark chocolate and cocoa butter together, then add the oil. Temper at 85-95°F (30-35°C).

 

Vanilla caramel ice cream topping

Ingredients

625g Sosa glucose syrup

935g whipping cream 35%

6g salt

625g sugar

355g butter

16g Norohy vanilla

Method

Heat 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

Ingredients

 1250g white chocolate 33%

70g Cocoa butter

190g grape seed oil

48g Norohy vanilla

Method

Melt 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

NorohySweetTreatVanilla