Spoon Food Caramel Sundae

Credit: Mathilde de l'Ecotais
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Ingredients (10 people)

Making the mix and caramel ice cream

  • For mix:
  • 1 quart milk (1 liter)
  • 1 3/4 ounces powdered milk (50 g)
  • 14 ounces Trimoline (400 g)
  • 8 egg yolks
  • 2 2/3 ounces butter (75 g)
  • 1 1/2 ounces ice cream stabilizer (43 g)
  • 4 1/2 ounces sugar (125 g)
  • For caramel:
  • 1 3/4 ounces granulated sugar (50 g)
  • 6 3/4 tablespoons heavy cream (10 cl)

Making the caramel lace and sauce

  • For lace:
  • 3 1/2 ounces granulated sugar (100 g)
  • 1 ounce butter (30 g)
  • For sauce:
  • 7 ounces granulated sugar (200 g)
  • water (SQ)


Step 1: Making the mix and caramel ice cream

Mix together all the listed ingredients and heat slowly. At the same time, make a very dark caramel using 1 3/4 ounces (50 g) granulated sugar. Deglaze the caramel with heavy cream and add to the mix. Heat the combined mixture to 183°F (84°C), then chill to 39°F (4°C). Let sit overnight, then process in the ice cream maker and freeze until needed.

Step 2: Making the fudge

Cook granulated sugar, light brown sugar, glucose, and milk together in a sauté pan. Heat to 255°F (124°C). Add the vanilla bean, split and scraped, together with the seeds, salt, and butter. Work the fudge, then transfer to a square mold. Once the fudge had cooled, cut into very small cubes.

Once the ice cream has been processed, add the fudge cubes. Keep in the freezer until needed.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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