Caramélia Ice Cream, Caramel Sauce & Caramélia Crunchy Pearls

In a saucepan, start heating the milk.

At 25°C (77°F), stir in the milk powder.

At 30°C (86°F), stir in the salt, inverted sugar, atomized glucose and 3/4 of the sugar.

At 35°C (95°F), stir in the cream.

At 45°C (113°F), the remaining 1/4 of sugar mixed with the stabilizer.

Then, gradually pour the hot milk on the melted CARAMELIA 36% couverture stirring in the center to create an emulsion. Mix with a hand blender and pasteurize at 85°C (185°F). Chill down quickly to 4°C (39°F).

Place in the refrigerator overnight or for at last 12 hours. Churn and store at -18°C(-0.4°F).

Heat the cream with the condensed milk and the scraped vanilla bean.

Cook the sugar dry to a light brown caramel, stir in the glucose and deglaze with the hot liquid.

Bring to a boil and set aside in the refrigerator.

When the ice cream is churned, swirl in the caramel sauce and Caramélia chocolate pearls using a rubber spatula.

Mold or store in containers.