Heat 100 ml of cream. Caramelize sugar over medium heat until golden brown.
Add hot cream and let simmer for a few minutes until all sugar lumps are dissolved. Put aside.
Caramelized sugar and cream without lumps
Whisk egg yolks and caramel cream together in a bowl over a medium hot Bain-Marie until nice and smooth. Put the bowl into ice-water and whisk away until the creme is cool.
Egg yolks and caramel cream over Bain-Marie
Whip the remaining cream and fold it into the cooled caramel creme.
Whip egg white with a pinch of salt and fold it into the creme. Pour the creme in a box and freeze for 6-8 hours. Serve with tart fruit or compote. Enjoy !