Directions:

CARAMEL AND UGANDAN VANILLA-FLAVORED ICE CREAM BASE

• 1. The day before, split vanilla beans and scrape out the seeds. Add to milk and bring to a simmer. Cool and leave to infuse overnight.
• 2. Caramelize the first amount of caster sugar until brown in color. Meanwhile, combine butter and cream in a sauce pot and bring to a boil. Pour into caramelized sugar to stop cooking process.
• 3. Add mixture to infused milk and return to the heat. At 86°F, add the atomized glucose. At 113°F, add the yolks and milk powder. At 122°F, add the second amount of sugar and stabilizer.
• 4. Bring mixture to 185°F. Mix, then straight the mixture through a chinois. Allow to mature overnight, or for a minimum of 4 hours, in a refrigerator.
• 5. Mix and strain through a chinois and churn.

DOUBLE VANILLA SOFT CARAMEL

• 1. The day before, split vanilla beans and scrape out the seeds. Add to cream and bring to a simmer. Cool and leave to infuse overnight.
• 2. Cook the sugar until you obtain a dry caramel. Meanwhile, combine infused cream, glucose, and fleur de sel and bring to a boil. Pour into dry caramel to stop cooking process.
• 3. Return mixture to the heat and bring to 223°F and remove from heat. When it cools to 140°F make an emulsion with the milk chocolate couverture and Fusion Vanilla. Once it cools to 104°F, incorporate salted butter. Refrigerate for 48 hours before using. Place in piping bag without a tip.

FUSION VANILLA MILK CHOCOLATE COATING

• 1. Melt the compound coating, milk Chocolate couverture, and Fusion vanilla together. Add grapeseed oil and mix.

DECORATION

• 1. Roast peanuts and pecans at 320°F for 20 minutes, stirring halfway through cooking time. Chill.

ASSEMBLY

• 1. Mold the just churned caramel ice cream in frozen silicone ice cream bar molds, smooth them and insert the ice cream sticks.
• 2. On the exposed side, add pieces of peanuts and pecans. Then pipe on some dots of caramel and freeze them.
• 3. Remove ice creams from the molds and coat them with the Fusion Vanilla milk chocolate coating.