White Chocolate Ice Cream with an Apple Caramel Ripple
252
kcal18
%1.4
quarts/liter1240
gIngredients
Milk (3%)
600gCream (40%)
250gSkim milk powder
14gEgg yolk (2)
34gWhite chocolate Callebaut W2
200gSucrose
70gDextrose
70gStabilizer
1.75g (blend of LBG, Guar, Lambda Carrageenan 4:2:1 ratio)
1g:0.5g:0.25g- Apple Caramel
Apple juice
600g
Use good quality apple juice with 100% apples. Best is to juice your own apples from a tart variety like Granny Smith.Cream
200gSugar
180gGlucose syrup
200gButter
25gCalvados
1-2 tbspSalt
A pinch of saltWhite chocolate
A small piece of chocolate
We add this because white chocolate contains lecithin that we need to get a good emulsification of the caramel. You can use lecithin if you have instead.Malic acid
Add to taste.
When boiling fruit some of the vibrant flavors are dampened. Use malic acid to bring back the tartness and apple flavor.
Directions
- Add all dry ingredients to a bowl and mix well
- Add milk, cream and the egg yolks to a pot
- Whisk in the dry ingredients
- Add the chocolate
- Slowly heat the mix to 85C/185F while stirring
- Transfer to a zip-lock bag and chill in ice water
- Age in fridge for at least 4 hours
- Run in ice cream machine
- Layer the ice cream with caramel sauce in a container. You will not have to use all the caramel.
- Apple Caramel Sauce
- Slowly boil the apple juice until it has reduced to 250g.
- Add the cream, sugar and glucose syrup.
- Boil on medium heat until it reaches 110C/230F.
- Remove from the heat and whisk in the butter.
- Let the caramel cool in room temperature
- When it reaches 80C/176F add the white chocolate or lecithin and use a hand blender to emulsify the caramel until it is smooth and shiny.
- Add the Calvados and the salt and adjust to taste with the malic acid.
- Cover with plastic wrap pressed on the surface and let cool
- Store in the fridge and take it out 30 minutes before adding it to the ice cream.
Detailed data
| Name | Amount |
|---|---|
| % Serving temp | 75 % |
| Added sugars | 10.84 % |
| Added sugars/Water | 19.39 % |
| Alcohol | 0.00 % |
| Alcohol/Water | 0.00 % |
| Butter fat | 9.53 % |
| Cacao fat | 5.81 % |
| Cacao fat/Water | 10.39 % |
| Cacao solids | 0.00 % |
| Cacao solids/Water | 0.00 % |
| Carbohydrates | 23.27 % |
| Carbohydrates/Water | 41.61 % |
| CarbsEU | 23.27 % |
| CarbsEU/Water | 41.61 % |
| ChartName | Ice cream |
| Cost | 0.00 |
| Density | 1.09 Kg/L |
| Energy from Protein | 15.2 kcal |
| Energy/100g | 252.75 kcal |
| Evaporation | 0.0 g |
| Evaporation % | 0.0 % |
| Fiber | 0.00 % |
| Fiber/Water | 0.00 % |
| Final water | 693.27 g |
| Final weight | 1239.75 g |
| Freezing point | -3.7°C, 25.4°F |
| Gram per mL | 0.78 g/mL |
| HF | 52.27 |
| Ice cream volume | 1.42 L |
| Lactose | 4.96 % |
| Lactose/Water | 8.87 % |
| Milk fat | 9.53 % |
| Milk fat/Water | 17.04 % |
| Mix volume | 1.13 L |
| MSNF | 9.05 % |
| MSNF/Water | 16.19 % |
| Other fat | 0.74 % |
| Other fat/Water | 1.32 % |
| Other solids | 0.84 % |
| Other solids/Water | 1.50 % |
| Overrun | 25 % |
| PAC normalized | 500.5 |
| PAC se | 279.87 |
| PACtot | 281.0 |
| PACtot normalized | 502.6 |
| POD | 179.50 |
| Polyols | 0.00 % |
| Polyols/Water | 0.00 % |
| Protein | 3.80 % |
| Protein/Water | 6.80 % |
| Salt | 0.02 % |
| Salt/Water | 0.04 % |
| Saturated fat | 5.24 % |
| Saturated fat/Water | 9.38 % |
| Saturated/Unsaturated | 48.4 % |
| Serving temp | -15.8°C, 3.6°F |
| Serving temp Corvitto | -11.0°C, 12.2°F |
| Stabilizers | 0.14 % |
| Stabilizers/Water | 0.25 % |
| Sugar | 18.26 % |
| Sugar/Water | 32.66 % |
| Total fat | 16.08 % |
| Total fat/Water | 28.75 % |
| Total solids | 44.08 % |
| Total solids/Water | 78.83 % |
| Total sugars | 23.22 % |
| Total sugars label | 23.22 % |
| Total sugars label/Water | 41.52 % |
| Total sugars/Water | 41.52 % |
| TotCost | 0.00 |
| Trans fat | 0.00 % |
| Trans fat/Water | 0.00 % |
| TSNF | 28.00 % |
| TSNF/Water | 50.08 % |
| Unsaturated fat | 10.83 % |
| Unsaturated fat/Water | 19.37 % |
| Water | 55.92 % |
| Weight | 1239.75 g |
Hello, As usual, amazing stuff !!!
is the apple caramel sauce, in this case working like a varigato ?
thank you
Thanks, and yes.
Hi! Thank you fro the recipe! I’ve seen that you use egg yolk in your recipes. I can’t take egg, any suggestion on how to substitute them?
Thank you and best regards!
You could try to just skip the eggs in this case.
Removing the 2 yolks will not make a big difference in this case.
The white chocolate contains Lecithin so you would probably be ok.
In the general case though you should always re-balance the recipe if removing/replacing/adding ingredients.
This looks like a winner!