Caramélia Ice Cream

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 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.

Combine together the milk, the split and scraped vanilla bean, the glucose and the 200g of caster sugar in a saucepan and bring to the boil. Cook the second 200g of caster sugar dry to caramel and deglaze with the salted butter and hot sweet milk strained through beforehand. Cook the lot to 158°C, pour and spread between two silicon mats. Once cold, crush the caramel toffee to nib pieces.