Toblerone Ice Cream
Ice cream inspired by the Toblerone chocolate. Milk chocolate ice cream with almond and honey nougat pieces. Using high quality Swiss chocolate from Felchlin.
Ingredients
g
Scaled from the original 1080 g(×1.00). Percentages stay the same.
| Ingredient | Grams | % |
|---|---|---|
| Milk | 500 | 46.32 |
| Cream | 220 | 20.38 |
| Skim milk powder | 20.0 | 1.85 |
| Sucrose | 25.0 | 2.32 |
| Dextrose | 70.0 | 6.48 |
| Honey | 40.0 | 3.71 |
| Felchlin Maracaibo Creole 49 | 120 | 11.12 |
| Felchlin Maracaibo Clasificado 65 | 80.0 | 7.41 |
| Lecithin | 3.0 | 0.28 |
| Stabilizer | 1.5 | 0.14 |
| Mix weight | 1080 g | 100 |
Inclusions
Added after churning. Not counted in the mix weight.
| Ingredient | Grams | % of mix |
|---|---|---|
| Torrone | 300 | 27.79 |
Method
Instructions
- Add all dry ingredients to a bowl and mix well
- Add all other ingredients to a pot
- Whisk in the dry ingredients
- Slowly heat the mix to 85C/185F while stirring
- Transfer to a zip-lock bag and chill in ice water
- Age in fridge for at least 4 hours
- Process it in the ice cream machine
- At the end of churning add the chopped nougat
Torrone
- Use a soft honey and almond nougat or make your own. I used this recipe but only used almonds for the add-ins. I also did not use the wafer paper as the nougat will be chopped up before using. This recipe will make much more than you need for the ice cream. https://brunoalbouze.com/recipe/nougat-de-montelimar/
- Freeze the nougat and once frozen chop into small pieces.
