MAKES 30 ICE CREAM POPSIDES
  • 66% PRALINÉ ICE CREAM
    • Whole milk 1220g
    • Milk powder 0% 65g
    • Glucose powder 125g
    • Sugar 100g
    • Ice cream stabilizer 8g
    • Invert sugar 60g
    • Whipping cream 35% 220g
    • 66% HAZELNUT PRALINÉ 205g

    Carefully weigh all the ingredients.
    Combine 10% of the sugar with the stabilizer. 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).

  • KALINGO 65% COATING
    • Kalingo 65 % 1000g
    • Cocoa butter 50g
    • Grape seed oil 150g

    Melt the Kalingo 65% Dark Chocolate and Cocoa butter together, then add the oil.
    Temper at 85-95°F (30-35°C).

  • VANILLA CARAMEL ICE CREAM TOPPING

    Heat the cream, scraped vanilla and salt.
    Cook the glucose and sugar until the resulting syrup has the desired color, then deglaze using the hot cream.
    Add the butter and mix using an immersion blender.

  • OPALYS 33% & VANILLA COATING

    Melt the Opalys 33% 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 popsides, coat with Kalingo.
    Dip in the vanilla caramel, followed immediately after by the vanilla-flavored Opalys coating.

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