Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Ice cream mixture
Salted caramel
Decorate
Utensils
6 ice lolly moulds, each approx. 150 ml
How it's done
Ice cream mixture
Heat the milk in a pan. Remove the pan from the heat. Whisk the egg yolks in a bowl. Pour half of the milk into the egg yolks, whisk well. Pour the mixture back into the pan and simmer over a medium heat, stirring constantly until the mixture thickens and turns creamy. Pour the mixture through a sieve into a measuring cup.
Salted caramel
Melt the sugar in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Pour in the cream, simmer until the caramel has dissolved. Leave the caramel to cool, stir in the fleur de sel. Add the caramel to the ice cream mixture, stir. Transfer the mixture to the ice lolly moulds, insert the sticks, freeze for approx. 6 hrs. or overnight.
Decorate
Melt the bag of cake icing in a hot bain-marie, pour the icing into a deep dish. Remove the ice creams from the moulds, turn them in the chocolate, sprinkle with the almond slivers, place on a sheet of baking paper and return to the freezer for approx. 30 mins.
| Tip: | For an even better result, use 3 bags of cake icing. Pour the icing into a tall glass, dip the ice cream in the icing. |
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