Stay Golden
- Level:
-
Medium
- Makes:
-
1 Yield
This ice cream cake is a sweet and salty treat that plays into my favorite childhood snacks.
- Shelf life:
- 2 Months
- Conservation:
- Freezer
Salted Caramel Popcorn Ice Cream
Used products: Salted Caramel Popcorn Ice Cream
-
625 gmilk
-
70 gPopcorn
-
160 gheavy cream
-
38 gmilk powder
-
16 ginverted sugar
-
110 ggranulated sugar
-
1 gIce cream stabilizer
-
25 gegg yolks
-
190 gCHK-R30GOLD
-
3 gSea salt
Preparation: Salted Caramel Popcorn Ice Cream
- In a saucepot, infuse the popcorn with the milk for an hour.
- Strain through a fine mesh sieve and rescale to the original weight
- Bring the infused milk, heavy cream, and milk powder to 40°C (104°F)
- Add in the inverted sugar, granulated sugar, and ice cream stabilizer
- Just before a boil, temper in the egg yolks and pasteurize to 85°C (185°F)
- Strain over Calleabut gold. Immersion blend and mature for a minimum of 4 hours
- Process in an ice cream machine
- Mold in a 160cm mold and press a layer of graham cracker sponge on top
View tools
- Thermometer
- Immersion blender
- Ice cream machine
- Sauce pot
- Rubber Spatula
- Fine Mesh Strainer
- 161 cm Ring
Graham Cracker Sponge
Used products: Graham Cracker Sponge
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57 gegg yolks
-
100 ggranulated sugar
-
2 g
-
0.3 gCinnamon
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62 gGraham cracker crumbs
-
1 gbaking powder
-
0.25 gsalt
-
110 gEgg Whites
Preparation: Graham Cracker Sponge
- Whip egg yolks and granulated sugar until you reach the ribbon stage
- Combine the dry ingredients and fold them into the yolk mixture
- Whip egg whites to a stiff peak, then fold in the meringue with the yolks mixture
- Spread batter onto a quarter sheet pan and bake at 175°C (350°F)
- Once cooled, cut out 140 cm rounds, and set aside
View tools
- Offset spatula
- Stand Mixer
- Whisk Attachment
- Quarter Sheet Pan
- 141 cm ring
Gold Cacao Nib Crunch
Used products: Gold Cacao Nib Crunch
-
45 gCHK-R30GOLD
-
1 gsalt
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30 gNIBS-S502
-
10 gNeutral Oil
Preparation: Gold Cacao Nib Crunch
- Melt the gold chocolate and combine all ingredients
- Press into a 180 cm ring
View tools
- Bowl (s)
- Rubber Spatula
- 181 cm ring
Gold Spray
Used products: Gold Spray
-
250 gCHK-R30GOLD
-
250 gNCB-HDO3
Preparation: Gold Spray
- Melt both the Callebaut Gold and the Deodorized Cocoa Butter in a microwave to 30°C.
View tools
- Spray gun
- Bowl (s)
- Rubber Spatula
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