Caramel Rocher ice cream

Name: Caramel Rocher ice cream
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1000 g

A creamy temptation with a crunchy effect

Chocolate, nuts and caramel – a combination that always works! And that is exactly why our Caramel Rocher ice cream is a real highlight for all those with a sweet tooth. The mixture of creamy caramel ice cream base and a crispy RocherVariegato ensures pure enjoyment and a great texture contrast.

Depending on your taste or available ingredients, you can choose between two delicious caramel ice cream bases:

✔ 1. Ice cream base variant: This variant is based on the popular Salted Dulce de Leche Ice Cream, but is slightly adapted - with less salt and a good portion of caramel from sweetened condensed milk. This makes it particularly creamy and gives it a sweet, milky note.

✔ 2. Ice cream base variant: If you like it even more intensely caramelized, you can also use the basis of our recipe for toffee caramel ice cream It brings a deep, buttery caramel note that goes perfectly with the RocherVariegato fits.

The perfect RocherVariegato as a highlight

The star of this ice cream is of course the RocherVariegato, which provides the unmistakable crunchy pleasure. You can either use the finished Rocotello Variegato (Rocher) from our shop or use the Rock Variegato Make it yourself using our recipe. The combination of hazelnut, chocolate and crispy wafer makes this ice cream simply irresistible.

Creamy, crunchy, irresistible

The interplay of sweet, intense caramel and crunchy chocolate-hazelnutVariegato makes this ice cream a real temptation. Perfect for everyone who loves the golden praline and wants to enjoy it as ice cream!

Print recipe

Ingredients

40 g Perfecto-More
20 g Eis-Perfecto
15 g Bindemittel-Perfecto
1/2 teaspoon vanilla paste
500 g whole milk 3,5%
242 g caramel made from sweetened condensed milk (homemade or bought)
180 g cream 30%
3 g salt
Optional 5g Perfecto-Cremosa
Ingredients that go into the ice cream later
200 g rocotello Variegato (Rochee)
Ice cream base variant 2 with toffee caramel Variegato
100 g Eis-Perfecto
15 g Bindemittel-Perfecto
35 g sugar
510 g milk 3,5%
180 g cream 30%
160 g toffee caramelVariegato | moveto
pinch of salt
Variant without sugar
60 g Perfecto-X
15g XBindemittel-Perfecto
65 g xylitol
520 g milk 3,5%
180 g cream 30%
160 g toffee caramelVariegato | moveto
pinch of salt

Preparation

ice cream base variant 1
Step 1:

Mix all dry ingredients.
Step 2:
Mix the milk, caramel from condensed milk and the dry ingredients together at the highest level for 2 minutes.
Step 3:
Now add the cream and mix again briefly.
Step 4:
Let the mix mature in the refrigerator for at least 60 minutes.
Step 5:
Now freeze the ice with an ice cream maker or the hand method.
Preparation of caramel from condensed milk
Step 1:
Place 1-3 sheets of kitchen paper on the bottom of a sufficiently large pot.
Step 2:
Place a 400g can of sweetened condensed milk on top and cover the can with cold water.
Step 3:
Bring the whole thing to the boil and simmer for 2 to 3 1/2 hours (the longer, the darker/more intense the caramel will be). Check from time to time whether the can is still sufficiently covered with water. It must always be covered with water.
Step 4:
Then pour off the water and put the can to one side and slowly allow it to cool down COMPLETELY. Not in a cold water bath or anything similar. Therefore, it is recommended to make the caramel a day before making the ice cream.
ice cream base variant 2
Step 1:

Mix all dry ingredients.
Step 2:
The milk, toffee caramelVariegato and mix the dry ingredients together on the highest setting for 2 minutes.
Step 3:
Now add the cream and mix again briefly.
Step 4:
Let the mix mature in the refrigerator for at least 60 minutes.
Step 5:
Freeze the ice with an ice cream maker or the hand method.
Step 6:
When removing between each layer the RocotelloVariegato spread and swirl gently with a spoon.