Orange-Caramel Guanaja Ice Cream Bars
Prepare the Ice Cream and Sauce.Make the Orange-Praliné. Pour into a 4-mm frame (Prod. Ref. 3346).Cut out the oval bases, set on a tray, cover with
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.us.
Cooking tools:
- Ice cream maker
- Immersion blender
- Food processor
- Homogenizer
- Popsicle mold
- Kitchen scale
- Instant-read thermometer
- Saucepan
- Double boiler
- Stove
- Oven
- Freezer
- Refrigerator
- Frame
- Chef's knife
- Cutting board
- Baking sheet
- Silicone baking mat
- Plastic wrap
- Fork
- Mixing bowl
- Spatula
- Whisk
Ingredients
- 2570g Whole Milk
- 144g Non-fat dry milk
- 248g Sugar
- 240g Powdered glucose
- 160g Invert Sugar
- 20g Whipping Cream
- 600g 4653 (GUANAJA 70% FEVE 3KG)
- 16g Stabilizer
- 140g Sugar
- 4g Orange zest
- 140g Glucose syrup
- 60g Butter
- 175g Fresh Orange juice
- 1pc Tahitian Vanilla bean
- 170g Sweetened condensed milk
- 70g 4658 (JIVARA LACTEE 40% FEVE 3KG)
- 300g 10857 (PRALINE AMANDE 60% CARAMELISE 3KG)
- 75g 4658 (JIVARA LACTEE 40% FEVE 3KG)
- 130g Crushed wafer cookies
- 70g Chopped Almonds
- 5g Orange zest
- 265g Sugar
- 2pc Vanilla Bean
- 35g Salted Butter
- 830g 4653 (GUANAJA 70% FEVE 3KG)
- 120g Grapeseed Oil
- 250g Vanilla Caramel with Salted Butter
- 4g Sea Salt
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