Frozen caramel cream


  • 275 g of sugar
  • 100 g of water for the caramel
  • 650 g of milk
  • 150 g of cream
  • 45 g of powdered milk
  • 5 g of salt
  • 200 g of egg yolk
  • Dulce de leche
  • Crushed speculoos biscuits


Start by making a caramel with the sugar and water until it reaches a toasted colour.

While the caramel is cooking, mix the cream, milk, salt, and powdered milk.

Remove the caramel from the heat and carefully add the dairy mixture. Once the caramel has melted and the temperature drops, add the egg yolks.

Cool the mixture, vacuum package it, and cook it in a SmartVide sous-vide cooker at 65°C for one hour, stirring every ten minutes.

Chill the mixture quickly and let it rest overnight.

Pour the mixture into the ice cream maker and churn.

Serve topped with crushed biscuits, dulce de leche, and salt flakes.

Frozen caramel cream

In this recipe, the sous-vide technique extracts and enhances flavours, achieving a perfect texture.

Chef’s notes