Caramel Truffle Torte Ice Cream by:
Chocolate caramel cups, pecans and fudge in white chocolate flavored ice cream.
Total Preparation Time:8-15minutes
- Chill the Chocolate Variegate to 40º F. prior to use.
- Add the White Chocolate Background Syrup to the ice cream mix in the freezer and freeze.
- Mix together the pecan pieces and the caramel cups to make a blend. As the ice cream is being filled into the containers, sprinkle in the blend and swirl in the Chocolate Variegate, turning the container occasionally to achieve uniform distribution of the ice cream, the blend and the variegate.
Note: A three-gallon container of ice cream requires 12 ounces of blended pieces and 25 fluid ounces of Chocolate Variegate.
Storage: To insure maximum freshness, store the Chocolate Caramel cups in the freezer and the Butter Roasted and Salted Pecan Pieces in the cooler.
This recipe has been provided by Dippin’ Flavors. You can find more great recipes at: dippinflavors.com
Reorder ingredients from dippinflavors.com or by calling 1-800-886-3476