Frozen Yule Log with Vanilla, Salted Caramel, and Speculoos Biscuit

Salted Caramel Insert

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  Step 1

  Prepare the caramel following the linked recipe. This can be prepared the day before.

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  Step 2

  In a mixing bowl, combine the three egg yolks and the tablespoon of vanilla sugar.
  Whisk until the mixture becomes frothy.
  Set aside.

• 

  Step 3

  In a saucepan, bring the milk to a boil.

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  Step 4

  Pour the milk over the egg/sugar mixture, then return it to the heat.
  Cook over low heat, stirring constantly, as you would for a custard.
  Once the mixture coats the back of a spoon, remove it from the heat. It is important not to let it boil.
  Set aside.

• 

  Step 5

  Add 250 grams of caramel and mix well.
  Reserve some caramel for decoration and for an indulgent serving!

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  Step 6

  Whip the heavy cream until it becomes firm and holds its shape.
  Gently fold it into the previous mixture.
  Pour the preparation into the insert mold and freeze for at least four hours.
  For best results, prepare the insert in advance to ensure it is properly set.

Speculoos Biscuit Base

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  Step 7

  In a bowl, crumble all the speculoos cookies.
  Pour in the melted butter and mix well.

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  Step 8

  Spread the mixture on a silicone mat or parchment paper, pressing it down evenly.
  Refrigerate.

Vanilla Ice Cream

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  Step 9

  As with the caramel insert, start by whisking the egg yolks with two tablespoons of vanilla sugar.
  Set aside.

• 

  Step 10

  Heat the milk in a saucepan and add the seeds from the vanilla pod.
  Bring to a boil, then pour over the egg mixture and return to low heat. Stir regularly until the mixture thickens and coats the back of a spoon.
  Set aside to cool.

• 

  Step 11

  Whip the heavy cream, gradually adding the remaining two tablespoons of vanilla sugar.
  Gently fold the whipped cream into the cooled custard mixture.

Assembly

• 

  Step 12

  Pour one-third of the vanilla mixture into the mold.

• 

  Step 13

  Place the caramel insert on top, then cover with the remaining vanilla mixture.
  Leave a half-centimeter gap to top the dessert with the speculoos biscuit base, trimmed to fit the mold dimensions.
  Freeze for 6 to 8 hours.

  For decoration, drizzle the remaining caramel over the log and sprinkle with crumbled speculoos cookies.