Valrhona 50% Praline Ice Cream

Preparation info
    • Difficulty


Appears in
Lickerland: Asian-Accented Desserts

By Jason Licker

Published 2016

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Ingredients Grams
Milk 950
Heavy Cream


  1. In a medium-sized saucepan, cook the milk, cream, trimoline and half the sugar to 45C (113F).
  2. In a medium-sized bowl, make a dry mix with the second half of sugar, non-fat milk powder and ice cream stabilizer. Blend this into the hot mixture with an immersion blender or whisk.
  3. While stirring, heat the mixture to 85C (185F). Pour the h