White Chocolate Ice Cream with an Apple Caramel Ripple

White Chocolate Ice Cream with an Apple Caramel Ripple

Recipe by icecreamcalc
Calories/100g

252

kcal
Sweetness

18

%
Yields

1.4

quarts/liter
Weight

1240

g

Ingredients

  • Milk (3%)
    600g

  • Cream (40%)
    250g

  • Skim milk powder
    14g

  • Egg yolk (2)
    34g

  • White chocolate Callebaut W2
    200g

  • Sucrose
    70g

  • Dextrose
    70g

  • Stabilizer
    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
    200g

  • Sugar
    180g

  • Glucose syrup
    200g

  • Butter
    25g

  • Calvados
    1-2 tbsp

  • Salt
    A pinch of salt

  • White 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.

Notes

  • Use your favorite stabilizer and modify weight as needed. More info on this page
  • If using milk/cream with a different fat % use the software to recalculate or this page

Detailed data

NameAmount
% Serving temp75 %
Added sugars10.84 %
Added sugars/Water19.39 %
Alcohol0.00 %
Alcohol/Water0.00 %
Butter fat9.53 %
Cacao fat5.81 %
Cacao fat/Water10.39 %
Cacao solids0.00 %
Cacao solids/Water0.00 %
Carbohydrates23.27 %
Carbohydrates/Water41.61 %
CarbsEU23.27 %
CarbsEU/Water41.61 %
ChartNameIce cream
Cost0.00
Density1.09 Kg/L
Energy from Protein15.2 kcal
Energy/100g252.75 kcal
Evaporation0.0 g
Evaporation %0.0 %
Fiber0.00 %
Fiber/Water0.00 %
Final water693.27 g
Final weight1239.75 g
Freezing point-3.7°C, 25.4°F
Gram per mL0.78 g/mL
HF52.27
Ice cream volume1.42 L
Lactose4.96 %
Lactose/Water8.87 %
Milk fat9.53 %
Milk fat/Water17.04 %
Mix volume1.13 L
MSNF9.05 %
MSNF/Water16.19 %
Other fat0.74 %
Other fat/Water1.32 %
Other solids0.84 %
Other solids/Water1.50 %
Overrun25 %
PAC normalized500.5
PAC se279.87
PACtot281.0
PACtot normalized502.6
POD179.50
Polyols0.00 %
Polyols/Water0.00 %
Protein3.80 %
Protein/Water6.80 %
Salt0.02 %
Salt/Water0.04 %
Saturated fat5.24 %
Saturated fat/Water9.38 %
Saturated/Unsaturated48.4 %
Serving temp-15.8°C, 3.6°F
Serving temp Corvitto-11.0°C, 12.2°F
Stabilizers0.14 %
Stabilizers/Water0.25 %
Sugar18.26 %
Sugar/Water32.66 %
Total fat16.08 %
Total fat/Water28.75 %
Total solids44.08 %
Total solids/Water78.83 %
Total sugars23.22 %
Total sugars label23.22 %
Total sugars label/Water41.52 %
Total sugars/Water41.52 %
TotCost0.00
Trans fat0.00 %
Trans fat/Water0.00 %
TSNF28.00 %
TSNF/Water50.08 %
Unsaturated fat10.83 %
Unsaturated fat/Water19.37 %
Water55.92 %
Weight1239.75 g

3 thoughts on “White Chocolate Ice Cream with an Apple Caramel Ripple”

  1. 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!

    1. 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.

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