Caramel Amboise

I pasticci di Leonardo – Leonardo’s Hashes
Caramel Amboise mixed with boiling milk or boiling milk/water, will create a creamy ice cream with a caramel taste.
The extremely sweetness given by the caramelised sugar is tempered by a gentle salty note through the addition of a pinch of Cervia’s salt.


dextrose, sugar, cream in powder, skimmed milk powder, milk proteins, maltodextrins, caramelized sugar (2%), vegetable fiber (alpha-cyclodextrin), natural flavourings, sweet sea salt from Cervia (0,3%), stabilizers carob bean gum and guar gum.

Use mode

1,5 kg of compound ingredient Caramel Amboise, 2,5 kg of boiling milk (or 1,25 kg of boiling water and 1,25 kg of boiling milk).  Mix and put into ice-cream machine.

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