Ingredients
- 400 ml heavy cream
- 1 sweetened condensed milk
- 400 g ION NUCREMA
- Optional, 250 g ION PATISSERIE classic couverture
Method
In a mixer’s bowl, with the whisk attachment, mix the cream at medium speed until lightly whipped.
Then, in a bowl, use a spatula to mix the sweetened condensed milk with the praline until it becomes a homogeneous mixture.
Next, pour the praline mixture into the light whipped cream, and whisk for another minute.
Then, pour the mixture into silicone molds of your choice, and place in the freezer for at least 4 hours.
Optionally, melt the couverture over a bain-marie, and once the ice cream is frozen, dip it in quickly.
After covering the ice cream bites with couverture, place them on a plate lined with non-stick paper, and place them back in the freezer.
