Intermediate
1h45min
No bake
12 pieces
Chocolate caramel ice cream bars recipe
An original recipe by L'Ecole Valrhona Gourmet.
Utensils:
- Saucepan
- Immersion blender
- Plastic film
- Spatula
- Popsicle molds
Made with the products below :
1. Chocolate and milk ice cream bar
Ingredients:
- 13.7 oz / 388 g Whole milk
- 0.705 oz / 20 g Dry milk (0% or 1% fat)
- 1.23 oz / 35 g Sugar
- 1.23 oz / 35 g Glucose powder
- 0.881 oz / 25 g Acacia honey
- 0.211 oz / 6 g Heavy cream 36%
- 3.17 oz / 90 g Guanaja 70% dark chocolate
- 0.105 oz / 3 g Combined stabilizer
Prep time: 30 min
Rest time: 12h minimum
Steps:
- Heat the milk in a saucepan.
- Once it is at 75°F (25°C), add the milk powder.
- At 105°F (30°C), add three-quarters of the sugar, as well as the glucose powder and honey.
- Once the mixture has reached 95°F (35°C), add the cream.
- At 115°F (45°C), complete the mix by adding the remaining sugar combined with the stabilizer.
- Combine with the melted Guanaja 70% dark chocolate in three batches while mixing with an immersion blender.
- Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture in the refrigerator.
- Seal with plastic film. Leave to sit in the refrigerator for at least 12 hours.
Chef tip:
Place the container which will house the pasteurized ice cream in the freezer a few hours before use. This will lower its temperature faster.
2. Praliné iced mousse
Ingredients:
- 4.05 oz / 115 g Praliné
- 2.82 oz / 80 g Whole milk
- 2.29 oz / 65 g Glucose syrup
- 1.58 oz / 45 g Egg yolks
- 1.58 oz / 45 g Sugar
- 4.585 oz / 130 g Heavy cream 36%
Prep time: 20 min
Steps:
- Bring the milk and glucose to a boil.
- Mix the egg yolks with the sugar.
- Combine the glucose and hot milk mixture with the yolk and sugar mixture.
- Cook at 183°F (84°C).
- Pour this crème anglaise onto the praliné and vigorously stir with a spatula.
- Mix using an immersion blender.
- Finally, cool the mixture back down to 95°F (35°C), then carefully add the whipped cream.
3. Caramel sauce
Ingredients:
- 3.70 oz / 105 g Sugar
- 3.70 oz / 105 g Glucose syrup
- 2.99 oz / 85 g Heavy cream 36%
- 2.99 oz / 85 g Sweetened condensed milk
Prep time: 20 min
Rest time: Overnight (12h minimum)
Steps:
- Use the sugar to make a dry caramel.
- Heat the condensed milk with the cream and glucose.
- Deglaze the caramel with the hot liquid and bring the mixture to a boil.
- Store the caramel in the refrigerator overnight.
4. Candied peanuts
Ingredients:
- 4.40 oz / 125 g Salted peanuts
- 1.7 oz / 48 g Sugar
- 0.70 oz / 20 g Water
Prep time: 20 min
Rest time: Cool until use
Steps:
- Cook the sugar and water at 245°F (118°C).
- Put the peanuts into the sugar syrup.
- Vigorously stir the whole mixture continuously until a powdery film of sugar forms around the nuts.
- Place the mix on a tray in the refrigerator to cool down.
Chef tip:
The candying step should be performed on a low heat to prevent the mix from caramelizing.
5. Crunchy ice cream bar coating
Ingredients:
- 24.6 oz / 697 g Guanaja 70% dark chocolate
- 2.46 oz / 70 g Grape seed oil
- 6.702 oz / 190 g Candied salted peanuts
Prep time: 15 min
Steps:
- Blend the candied peanuts until ground (prepared beforehand).
- Melt the Guanaja 70% dark chocolate at 115°F (45°C) and add the oil and peanuts.
- Stir thoroughly and use immediately.
6. Ice cream bar assembly
Rest time: 9h
Steps:
- Make the praliné iced mousse and pour 1.05 oz / 30 g into each mold.
- Freeze mold for 3 hours.
- Insert the popsicle sticks into each mold and pipe 0.529 oz / 15 g of caramel sauce onto the praliné iced mousse.
- Freeze for another 3 hours.
- Churn the Guanaja 70% dark chocolate and milk ice cream.
- Pipe 1.41 oz / 40 g of it into each mold, onto the caramel, and spread out using a small angled spatula.
- Freeze for another 3 hours before coating with crunchy coating.
- Freeze again to allow the ice cream to set.
- Serve and enjoy!
