Vanilla Ice cream (egg free) with caramel filling | sosa recipe

June 14, 2025

-Oreo

*Profiber Stabilizer for ice cream and sorbets, free from synthetic emulsifiers and additives, uses 100% plant-based fibres

Instructions for use:
 Mix with a hot (185 ºF or 85 ºC) or cold ice cream base, stirring it in vigorously using a blender to disperse the product correctly.
 Allow the mixture to mature in the refrigerator for 24 hours so that it hydrates correctly and churn it in an ice cream maker.
 Freeze the ice cream or sorbet as quickly as possible.

 Mix the liquids and heat to 30 ºC. Infuse the vanilla. Add 
the previously mixed solids and pasteurize. When the temperature of the mixture has dropped (60 ºC), blend with a hand-blender. Chill for 12 hours and churn.

cameral filling

 Heat the cream, milk, glucose (2), vanilla and salt to 90 ºC. 
Heat the trehalose and glucose (1) to 185 ºC. Add the hot 
cream mixture to the trehalose and keep beating. Contin
ue heating to 105 ºC. Remove and cool to 70 ºC. Add the 
butter and place in the fridge. When it is cold, take 300 g of 
the caramel and mix it with 37 g of milk.

Pour the mix into a flat pan/tray 

Instructions for use:
 Mix with a hot (185 ºF or 85 ºC) or cold ice cream 
base, stirring it in vigorously using a blender to 
disperse the product correctly.
 Allow the mixture to mature in the refrigerator for 
24 hours so that it hydrates correctly and churn it 
in an ice cream maker.
 Freeze the ice cream or sorbet as quickly as 
possible.

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