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Vanilla Base Preparation

  • Egg Yolk 8.0 pc
  • Sugar 200.0 g
  • Rock Salt (a pinch)
  • Vanilla bean, split lengthwise 1.0 pc
  • Fresh cream 250.0 ml
  • Fresh Whole Milk; 125 mL reserved for diluting 875.0 ml

Salted Egg Flavour Preparation

  • Fresh Whole Milk; 125 mL reserved for diluting

Dulce de Leche Flavour Preparation

  • Dulce de Leche or store-bought heavy caramel
  1. Vanilla Base Preparation

    • Combine yolks and sugar in a non-reactive mixing bowl
    • Whip until both ingredients are well-incorporated
    • In a separate sauce pot, combine milk, cream, and vanilla beans
    • Bring mixture to a boil
    • Turn the heat down and slowly temper the egg with the hot milk mixture
    • Add the salt
    • After tempering, combine the egg and the milk in the sauce pot, stirring over low heat until it thickens into creme anglaise
  2. Salted Egg Flavour Preparation

    • In a separate bowl, combine the Knorr Golden Salted Egg Powder with the reserved 1/2 cup of milk
    • Add this mixture to the crème anglaise
    • Let the whole mixture cool down over an ice bath
  3. Dulce de Leche Flavour Preparation

    • Transfer the cooled mixture into an ice cream machine
    • Churn until almost in freeze-able consistency
    • Turn the machine off and add the dulce de leche
    • Turn the machine back on allowing the mixture to be completely churned
  4. Finishing

    • Transfer into a container and seal tightly
    • Freeze for 24 hours before consumption