The chocolate-caramel ice cream recipe

Ingrédients

• For the ice cream:
• 580 g milk
• 25 g skimmed milk powder
• 113 g heavy cream (35% fat content)
• 110 g sugar
• 40 g honey
• 110 g dark chocolate (70% cocoa)
• 100 g squirrel nuts
• For the coulis:
• 100 g sugar
• 100 g heavy cream
• 50 g butter
• 1 pinch of salt
• For the coating:
• 400 g dark chocolate (70% cocoa)
• 40 g sunflower oil
• 120 g roasted chopped almonds

Matériel

• Popsicle tubes or silicone molds
• Sticks
• Ice cream maker
• Cooking thermometer
• Piping bag
• Blender

Préparation

1. Prepare the ice cream
   Heat the milk. Add the milk powder, cream, sugar, honey, and chocolate. Cook the mixture to 83°C using a candy thermometer. Blend for 1 minute and refrigerate to cool. Meanwhile, crush the squirrel nuts.
2. Prepare the caramel sauce
   Cook the sugar dry in a saucepan until it becomes a light caramel, then carefully pour in the warmed cream. Cook the caramel to 105°C. Add the butter and a pinch of salt, then blend. Keep refrigerated.
3. Assembly
   Churn the chocolate ice cream. Once sufficiently cooled, add the squirrel nuts, then the caramel, and lightly marble the ice cream with a spatula. Using a piping bag, pipe the ice cream into tubes or silicone molds. Insert a wooden stick and refrigerate overnight. Unmold and keep in the freezer before coating.
4. Coating
   Melt the chocolate to 35°C, add the oil and chopped almonds, then mix. Dip each ice cream bar into the chocolate, remove immediately, and drain. Wait until the chocolate has completely set before placing the ice cream bar on a surface. Return to the freezer or enjoy immediately!