These popsicles are the ultimate luxury treat, perfect as a snack or after dinner dessert.
66% praliné ice cream
1220g whole milk
65g milk powder 0%
125g Sosa glucose powder
8g ice cream stabiliser
60g invert sugar
220g whipping cream 35%
205g 66% hazelnut praliné
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
1000g dark chocolate 65%
50g Cocoa butter
150g grape seed oil
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
625g Sosa glucose syrup
935g whipping cream 35%
16g Norohy vanilla
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
1250g white chocolate 33%
70g Cocoa butter
190g grape seed oil
48g Norohy vanilla
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.
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