Ice cream with caramel

Milk, Egg yolk, Whey protein isolate, Erythritol, Chicory, Pectin NH, Table salt, Vanilla, Guar gum

Combine the dry ingredients: 5 min. Blend with a blender: 5 min. Let it stand: 10 min. Boil: 5 min. To simmer: 5 min. Blend with a blender: 10 min. Freeze: 10 h. Chill in the refrigerator: 30 min.

Mix the sweetener (25 g), pectin NH (2 g), guar gum (0.25 g), salt (0.5 g), and vanillin (~0.5 g).

Add the dry mixture to the milk (210 g) and blend with an immersion blender until smooth. Let it sit for 10 minutes for the pectin to swell.

Place the milk over medium heat and bring to a boil, stirring constantly. Remove from heat immediately.

Pour the hot milk in a thin stream into the egg yolks (60 g), stirring continuously.

Return the mixture to the saucepan and heat over low heat until slightly thickened, being careful not to overheat.

Add the chicory syrup (70 g) and blend the mixture with an immersion blender. Let it cool slightly to 50–55 °C.

Stir in the protein (50 g), then blend again thoroughly until smooth.

Transfer the mixture to a sterile container, cool in the refrigerator, and freeze for 8–10 hours.

Before serving, slightly soften the ice cream at room temperature or in the refrigerator.