ICE CREAM WITH VANILLA EXTRACT
- Whole milk 1700g
- 1% fat dry milk 92g
- Sugar 420g
- Glucose powder DE 33 180g
- Heavy cream 36% 600g
- Procrema Bio 5 7,4g
- Natur Emul 4,5
- NOROHY vanilla extract 60g
Take approx. 10% of the sugar and mix it with the stabilizer, Natur Emul and Procrema.
Heat the milk to 75°F (25°C), then add in the powdered milk and vanilla extract.
At 85°F (30°C), add the sugars. Once the mixture has reached 95°F (35°C), add the cream.
Once the mixture has reached 115°F (45°C), add the pre-mixed portion of sugar and stabilizer.
Pasteurize at 185°F (85°C), mix and quickly cool to 40°F (4°C).
Leave to sit for at least 12 hours at 40°F (4°C).
Strain, mix using an immersion blender and churn.
SUGAR-COATED PINE NUTS
- Mineral water 70g
- Sugar 130g
- Pine nuts 400g
Cook the water and sugar at 250°F (120°C), then add the pine nuts.
Make sure the nuts are coated with sugar, then let them caramelize.
Place them on a silicone mat so that you can separate them from one another.
Store in a dry place.
ALMOND SHORTCRUST PASTRY
- Pastry flour 130g
- Confectioner’s sugar 50g
- Extra fine blanched almond flour 20g
- Fleur de sel 1g
- European-style butter 70g
- Eggs 30g
Mix the dry ingredients with the cold, cubed butter.
As soon as the mixture is completely smooth, add the cold eggs.
As soon as you obtain an even dough, stop mixing.
Store in the refrigerator or spread out immediately.
Bake at 300°F (150°C).
ANDOA SHORTCRUST PASTRY
- Almond shortcrust pastry 265g
- Crispy wheat flake cereal 140g
- Fleur de sel 5g
- Organic Andoa Lactée 39% couverture 190g
Break up the shortcrust pastry in a food processor.
Mix with the crispy wheat flake cereal, fleur de sel and melted chocolate.
POURING CARAMEL FOR ICE CREAM
- Heavy cream 35 % 710g
- NOROHY vanilla extract. 40g
- Sugar 470g
- Glucose DE 35/40 470g
- Salted butter 240g
Heat the cream and vanilla extract.
Cook the sugar and glucose until a caramel forms.
Deglaze with the cream. Add the butter and mix using an immersion blender.
ANDOA LACTÉE 39% GLAZE FOR ICE CREAM
- Organic Andoa Lactée 39% couverture 1000g
- Grape seed oil 100g
Melt the couverture at 115-120°F (45-50°C).
Add the oil and mix.
The whole mixture should be between 85-95°F (30-35°C) – Cool it down if necessary.
Coat your chilled product and put back in the freezer.
Prepare the ice cream, caramel, candied pine nuts and glaze.
Split the caramel into 2 batches. Add 10% of the caramel’s weight in whisky to 1 batch.
Place 10g of pressed shortcrust in a Silikomart silicone mold (ref. SF235).
Freeze. Churn the ice cream and put 30g in molds, making sure to create a hollow in each one.
Freeze, then fill in the hollows with whisky caramel.
Freeze and cover over with approx. 20g ice cream.
Freeze then turn out. Use a piping bag with a 10mm nozzle to pipe a row of very chilled caramel onto the bars.
Cover this with 10g of caramelized pine nuts and freeze immediately.
Fully coat the bars with glaze heated to 105°F (40°C).
If you would like to bring out the best in your Norohy vanilla extract using this recipe, it is available for you to download!Download a PDF of the recipe