TARRINA HELADO DE VAINILLA, CARAMELO SALADO Y COOKIE DOUGH

Serves 1
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Directions

  1. 1Heat the cream with the vanilla bean.
  2. 2Mix the egg yolks with the sugar.
  3. 3Scald and make an English cream at 84 degrees.
  4. 4Put the reverse bain-marie and start to cool the English cream, stirring every now and then with rods.
  5. 5Make a caramel with the sugar.
  6. 6Add the hot cream and dissolve the caramel.
  7. 7Add the butter and salt.
  8. 8Toast the flour at 180ºc for about 10 minutes, stirring halfway through cooking.
  9. 9Cream the butter with the sugars and vanilla.
  10. 10Sift the flour and incorporate everything together.
  11. 11Make uniform balls and dose to taste in the ice cream tub.
  12. 12Alternate between ice cream, caramel spots and cookie dough.

Ingredients

  • 500 gr nata
  • 80 gr yemas
  • 40 gr azúcar
  • 1 vaina de vainilla
  • 180 gr azúcar
  • 180 gr nata
  • 60 gr mantequilla
  • c/s sal
  • 90 gr harina tostada
  • 25 gr azúcar moreno
  • 25 gr azúcar
  • 60 gr mantequilla
  • c/s esencia de vainilla
  • 40 gr pepitas de chocolate

Tips

  • When ice cream starts to set, keep stirring, incorporating air, which will make the ice cream creamier.
  • Leave to rest in the freezer for at least 3-4 hours.
TARRINA HELADO DE VAINILLA, CARAMELO SALADO Y COOKIE DOUGH | Clip Recipe