Sugar-Free Salted Caramel

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 60 g sugar-free sweetener75 ml sugar-free sweetener⅓ cup allulose or a 1:1 granulated sweetener90 g sugar-free sweetener110 ml sugar-free sweetener½ cup allulose or a 1:1 granulated sweetener, 60 ml sugar-free caramel syrup60 ml sugar-free caramel syrup¼ cup sugar-free caramel syrup90 ml sugar-free caramel syrup90 ml sugar-free caramel syrup¼ cup + 2 tbsp sugar-free caramel syrup and ¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt until smooth.
3. Slowly whisk in 160 ml whipping cream160 ml whipping cream⅔ cup heavy cream240 ml whipping cream240 ml whipping cream1 cup heavy cream and 175 ml whole milk180 ml whole milk¾ cup whole milk265 ml whole milk260 ml whole milk1 cup + 2 tbsp whole milk until the sweetener has dissolved.
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. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
6. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.

To serve: Sprinkle each serving with a pinch of flaky sea salt.