Rum caramel and dark chocolate, frozen “turtles” with silky and creamy ice cream.
RUM-CARAMEL ICE CREAM
1 CAN (380G) CARAMELIZED MILK/DULCHE DE LECHE
150 ML HEAVY CREAM 38%
300 ML SKIMMED MILK
1 TSP SALT
1-2 TSP ROM AROMA
100 G CHOPPED 70% CHOCOLATE
220 G TOMS “TURTLES” (DANISH SWEET)
Warm caramelized milk and cream up in a pot until the caramel has melted and the two are mixed together.
Remove the pot from the heat and stir in the milk and rom aroma.
Blend the mixture with an immersion blender and pass it through a sieve to remove any lumps.
Cool the ice cream for a few hours in the fridge until it is cold.
Place the mould for the ice cream in the freezer.
Place the turtles in the freezer, this makes them easier to chop.
Churn the cream on an ice cream machine for 45 min. or until it is creamy and airy
During the last few minutes, add 3/4 of the chopped dark chocolate and 180 g of the chopped turtles.
Pour the ice cream into the mould, distribute the rest of the chocolate and turtles on top, cover with cling film and place it in the freezer, if it is not to be eaten immediately.
