Caramel ice cream with caramel toffee Variegato Recipe - make ice cream yourself
Caramel ice cream with caramel toffee Variegato Recipe that stays creamy & portionable even in the freezer. No more rock hard ice with Eis-Perfecto!
Ingredients
- Ingredients ice cream:
- 30g sugar
- 1g salt
- 60g Eis perfecto
- 10g binder
- 75g perfecto minus
- 500g whole milk 3,5%
- 40g cream 3,6%
- 160g homemade caramel cream
- Total 876g
- Obers caramel cream for ice cream
- 100 g butter
- 200 g cream 36%
- 200 g sugar
- 50 g of water
- caramelized cashew
- 100g cashew
- 5-6 tablespoons of cane sugar
- 5-6 tablespoons of water
- Caramel toffee Variegato
- 100g cream caramel sauce (homemade)
- 20g-30g cream
- 1 teaspoons. Variegato perfecto
- 1 shot of toffee liqueur (or to taste)
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