Salted Caramel Shake

Steps

1. Microwave 15 g full-fat cream cheese1 tbsp full-fat cream cheese1 tbsp cream cheese25 g full-fat cream cheese1½ tbsp full-fat cream cheese1½ tbsp cream cheese in a large bowl for 10 seconds to soften it.
2. Whisk in 80 g thick caramel sauce65 ml thick caramel sauce¼ cup thick caramel sauce120 g thick caramel sauce95 ml thick caramel sauce⅓ cup + 1 tbsp thick caramel sauce, ¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt and ½ tsp vanilla extract or paste½ tsp vanilla extract or paste½ tsp vanilla extract¾ tsp vanilla extract or paste¾ tsp vanilla extract or paste¾ tsp vanilla extract until smooth.
3. Slowly whisk in 100 ml whipping cream100 ml whipping cream¼ cup + 3 tbsp heavy cream150 ml whipping cream150 ml whipping cream⅔ cup heavy cream and 140 ml whole milk140 ml whole milk½ cup + 1 tbsp whole milk210 ml whole milk210 ml whole milk¾ cup + 2 tbsp whole milk.
4. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
5. Dig a hole about 4 cm1½ in wide down to the bottom of the frozen tubpint. Pour in 110 ml whole milk110 ml whole milk⅓ cup + 2 tbsp whole milk165 ml whole milk170 ml whole milk⅔ cup whole milk, then lock it into the machine and run Milkshake.

To serve: Drizzle caramel inside each glass, pour in the shake, and top with whipped cream, more caramel and flaky salt.