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3½ large (60 g) egg yolks (¼ cup)
2½ teaspoons (10 g) superfine sugar (1)
2½ teaspoons (10 g) superfine sugar (2)
2 teaspoons (10 g) ice cream stabilizer
For the blancmange
2 large (75 g) egg whites (⅓ cup)
⅓ cup (75 g) superfine sugar
¾ cup plus 1½ tablespoons (200 g) whole milk
For the vanilla praline
Make a vanilla praline following the directions on this page, using ½
cup (120 g) of water.
For the creamy caramel
In a saucepan, heat the cream, milk, glucose powder (1), vanilla, and
fleur de sel. In a separate saucepan, heat the superfine sugar and
glucose powder (2) to 365°F (185°C), then deglaze with the warmed
cream. Heat to 220°F (105°C), then pass through a conical sieve.
When the caramel cools to 160°F (70°C), add the butter. Use an
immersion blender to mix. Add the ground pepper.
For the vanilla ice cream
In a saucepan, heat the milk, cream, milk powder, and whole vanilla
beans, then pour over the yolks and superfine sugar (1) mixed
together. Add the superfine sugar (2) and ice cream stabilizer. Heat
to boiling, then let cool. Mix, pass through a conical sieve, and
refrigerate for about 3 hours. Churn to make the ice cream. Transfer
the ice cream to a cold bowl and freeze for between 12 and 24
hours, depending on use.
For the blancmange
Make the meringue with the egg whites, then add the superfine
sugar and whip until stiff. In a saucepan, heat the milk to boiling and
blend with an immersion blender to make a milk foam.