Salted Caramell Ice Cream with IBIS chocolate breadcrumbs
Difficulty:
Preparation time: 30 minutes
Serving size: 8
Ingredients
Preparation time: approx. 30 minutes (plus approx. 30 minutes cooling time)
- 1 IBIS chocolate roll
- 120 g sugar
- 40 g butter
- 460 ml cream
- 1/2 teaspoon fleur de sel
Besides:
8 ice-cream cups with handle à 100 ml (for smaller cups simply use more cups)
Instruction
Preheat the oven to 180 °C top/bottom heat and line a baking tray with baking paper. Cut the IBIS Chocolate Roll into small cubes, spread on the baking tray and roast until crispy for about 8 minutes. Remove and spread out on the baking tray and allow to cool completely.
Caramelise the sugar in a coated pan until golden brown. Stir in the butter and deglaze everything with 60 ml cream. Let simmer at very low heat until the solidified caramel is liquid again and a creamy mass is formed. Remove from the heat, stir in the salt and let everything cool down to room temperature.
Whip the remaining cream until creamy. First stir a part into the caramel to soften the mixture, then fold in the rest. Finally fold in the roasted chocolate roll cubes.
Spread the mixture into the ice cream cups, insert the stems and freeze everything in the freezer for at least 4 hours, preferably overnight. Dip the moulds briefly in warm water before serving, then the ice cream can be easily removed.
