Meringue Caramel Cream Double Bomb

Name: Meringue Caramel Cream Double Bomb
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 1000gr

I ate this ice cream for the first time two years ago in Gran Canaria and it just blew me away. I ate it every day for two weeks and went looking for this great ice cream and found it. Modify a little and the recipe for this hammer-like ice cream is ready. It tastes wonderfully like meringue, caramel and ice cream. It's full-bodied and incredibly creamy ...

Just try it out 🙂 I hope it tastes just like me 🙂

Ingredients

Ingredients meringue:
100 grams of sugar
2 protein
Ingredients for caramel sauce:
(a little more than you need, but you can put it over the ice in a bowl later)
200 grams of sugar
85 gr. Butter
120 g cream 30%
1 pr. Salt
Ingredients for the ice cream mass:
20 gr. Egg yolks fresh
75 grams of sugar
320 gr.Cream Double
450 g milk 1,5%
10 gr. Perfecto binder
35 gr. Eis-Perfecto
90 gr. Perfecto-More

Preparation

Preparation of meringue
Step 1:
Beat the sugar and egg whites together until the sugar has dissolved. It should be a viscous mass. With this recipe, it doesn't matter if it doesn't get airy.
Step 2:
Spread the protein and sugar mixture evenly (about 1 cm thick) on a baking sheet lined with baking paper.
Step 3:
Preheat the oven to 150 ° C, slide the tray into the middle groove and close the oven door. Immediately set it down to 100 ° C and bake for about 15 minutes, possibly longer until the desired browning is achieved. Set down to 80 ° C. Leave the oven door ajar. To do this, you can slide a heat-resistant wooden spoon between the oven and the door. Let it dry for another 30-40 minutes, possibly a little longer, until the meringue is dry as desired. Turn off the oven, but let the meringue platter dry in the slightly open oven. Cool and crumble.
Preparation of the caramel sauce
Step 1:
Melt the sugar in a non-stick pan. Stir gently. As soon as it becomes liquid, just swivel the pan otherwise there will be hard lumps. As soon as the sugar has completely melted, heat it until the desired tan is achieved (be careful not to wait too long, otherwise it will be bitter). When it is browned, add the butter and stir in. Then stir in the cream. Until everything has a nice consistency. Filling, done
Preparation of the ice cream mass
Step 1:
The dry ingredients
Step 2:
> Binders, Eis-Perfecto and plus mix
Step 3:
Mix egg yolks, sugar and milk and heat to 80 degrees
Step 4:
Mix in the cream double
Step 5:
Finally, mix in the dry ingredients and mix for 2 minutes
Step 6:
Cool the ice cream mass and chill in the refrigerator for 1 hour
Completion
Step 1:
Process the ice cream mass in the ice cream machine after the maturing time
Step 2:
Shortly before the end, mix in 2/3 of the meringue breadcrumbs
Step 3:
Layer in ice cream (ice cream, caramel swirl, ice cream, caramel swirl and finally the remaining meringue crumbs on top)

DONE 🙂

Good things succeed 🙂

The Perfecto You can order ice powder in the Movito Online Shop!
Click here to go to the ice cream ingredient shop www.movito.fit

Margot Hindenberger

3. April 2021 @ 20: 29

One of our favorite ice cream recipes with a perfect taste, delicate and creamy texture. We love it. Thanks for the great combi

Christine

8. April 2022 @ 22: 21

A little too sweet for us, but very tasty. The ice cream stays very soft for me, probably because of all the sugar. Next time I'll try that Perfecto completely through that Perfecto plus to replace.