Ice cream inspired by the Toblerone chocolate. Milk chocolate ice cream with almond and honey nougat pieces. Using high quality Swiss chocolate from Felchlin.
Toblerone Ice Cream
Calories/100g
264
kcalSweetness
18.7
%Yields
1.2
quarts/literWeight
1079
gIngredients
Milk (3%)
500 gCream (40%)
220 gSkim milk powder
20 gSucrose
25 gDextrose
70 gHoney
40 gFelchlin Maracaibo Creole 49
120 gFelchlin Maracaibo Clasificado 65
80 gLecithin (liquid)
3 gStabilizer (read more…)
1.5 gTorrone pieces (almond and honey nougat)
300 g
Directions
- Add all dry ingredients to a bowl and mix well
- Add all other ingredients to a pot
- Whisk in the dry ingredients
- 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
- Process it in the ice cream machine
- At the end of churning add the chopped nougat
- Torrone
- Use a soft honey and almond nougat or make your own. I used this recipe but only used almonds for the add-ins. I also did not use the wafer paper as the nougat will be chopped up before using. This recipe will make much more than you need for the ice cream. https://brunoalbouze.com/recipe/nougat-de-montelimar/
- Freeze the nougat and once frozen chop into small pieces.
hello, what about i dont have inulin? since it’s hard to find inulin at my country.
Hello,
I decided to make this ice cream as my kids love toblerone 🙂 I noticed you are using the lecithin in liquid form. I only have lecithin powder. Could you tell me please, do I use in my case then less/more of lecithin powder? Many thanks,
Natasha
Use the same weight.