Praline Nut Ice Cream V2

Name: Praline Nut Ice Cream V2
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 1000g

With this delicious ice cream, praline lovers will get their money's worth.

During the preparation of the base, my apartment was flooded with a praline scent and enchanted me.

In this creamy praline ice cream, I added a very tasty truffle chocolate shortly before the end of the freezing process and that once again emphasizes the specialty.

The praline ice cream can of course also be prepared without the added truffle chocolate, or it can be supplemented with a different topping according to personal taste.

Print recipe

Ingredients

100g Eis Perfecto powder
100g condensed milk 10%
130g cream 30%
514g whole milk 3,5%
140g praline nut syrup from Monin
15g Perfecto Bindemittel
pinch of salt
40g chopped dark chocolate with vanilla soufflé truffle filling (see photo), which is added shortly before the end of the freezing process

Preparation

Step 1:
Mix all dry ingredients together well
Step 2:

Mix the milk, condensed milk, praliné nut syrup and dry ingredients for two minutes at the highest level
Step 3:

Add the cream and mix on a low level for 10 seconds
Step 4:

Let the base mature in the refrigerator for three hours
Step 5:

Freeze in the ice cream machine or by hand and add the chopped truffle chocolate shortly before the end
Step 6:

For 24 hours to re-freeze in the freezer