Caramel & Speculoos Ice Log

2. Preparing the Salted Caramel

1. Make the caramel: In a wide, heavy-bottomed pan, melt the 150 g of sugar over medium heat. Stir occasionally with a wooden spoon to ensure the sugar melts evenly. Watch carefully as the sugar begins to turn amber. This step is important—if the sugar burns, it will give a bitter taste, so be patient and keep stirring.
2. Add butter and cream: Once the sugar turns amber, add the 40 g of butter. Stir gently until the butter is completely melted, and the mixture is smooth. Then, slowly drizzle in the 80 ml of cream, stirring continuously. It may bubble and crackle at first, which is completely normal. This creates the luscious caramel texture.
3. Finish with salt: Stir in the 1 teaspoon of sea salt, which enhances the sweetness of the caramel. Let the caramel cool down to room temperature before using.
4. Set aside: Once the caramel has cooled, set it aside for later use. Make sure it has cooled enough to avoid curdling the egg yolks in the next steps.

3. Caramel Ice Cream / Parfait

1. Beat the egg yolks: In a mixing bowl, beat the 3 egg yolks until they become pale and slightly thickened. This helps to create a rich, smooth custard for the ice cream.
2. Temper the egg yolks: Slowly drizzle half of the cooled caramel into the egg yolks, whisking constantly to avoid curdling. This process is called tempering and ensures the egg yolks are gently warmed without scrambling.
3. Cook the mixture: Add the 200 ml of milk to the tempered egg yolk-caramel mixture. Place the pan over low heat and cook, stirring constantly, until the mixture thickens slightly. It should coat the back of a spoon. Be patient—this may take about 5-7 minutes. Don’t let it boil, or the eggs may curdle.
4. Cool the custard: Once the custard thickens, remove it from the heat and let it cool completely. You can speed up this process by placing the bowl in an ice bath, stirring occasionally to release the heat.
5. Whip the cream: In a separate bowl, whip the 400 ml of cold cream until stiff peaks form. This step adds lightness and volume to the ice cream base.
6. Fold in the cream: Gently fold the whipped cream into the cooled caramel mixture using a spatula. Be careful not to deflate the whipped cream—this ensures the ice cream will be smooth and airy.
7. Fill the mold: Pour the caramel ice cream mixture into the prepared Bûche mold, leaving a little space at the top for the next layer. Smooth the surface with a spatula to ensure an even layer.
8. Chill: Place the mold in the freezer for 20 minutes to allow the ice cream to firm up slightly before adding the spéculoos cream layer.
   

   4. Speculoos Cream