Ingredients:

  • 1 cup (240 ml) heavy cream (35% milkfat or higher)
  • 1 cup (240 ml) whole milk
  • ¾ cup (150g) granulated sugar
  • ⅛ teaspoon kosher salt
  • 1 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)
  • 4 large egg yolks
  • ½ cup (100g) granulated sugar
  • ¼ cup (60 ml) heavy cream
  • 2 tablespoons (30g) unsalted butter, cut into pieces
  • ¼ teaspoon coarse sea salt, plus more for sprinkling

Instructions:

  1. Heat cream, milk, sugar, salt, and vanilla bean (if using) in a saucepan.
  2. Whisk egg yolks in a separate bowl.
  3. Temper the yolks by slowly pouring a small amount of the hot cream mixture into the yolks while whisking constantly.
  4. Pour the yolk mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170-180°F/77-82°C). Remove from heat and strain through a fine-mesh sieve into a heatproof bowl.
  5. If using vanilla extract, stir it in now.
  6. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
  7. In a heavy-bottomed saucepan, heat sugar over medium heat, without stirring, until it melts and turns into a deep amber color.
  8. Carefully pour in the heavy cream (it will bubble vigorously).
  9. Add the butter and salt. Stir until smooth.
  10. Remove from heat and let cool slightly.
  11. Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer's instructions (usually 20-25 minutes).
  12. While the ice cream is churning, let the caramel sauce cool completely, but not become too solid.
  13. Spoon half of the churned ice cream into your freezer-safe container.
  14. Drizzle half of the caramel sauce over the ice cream.
  15. Repeat with the remaining ice cream and caramel.
  16. Gently swirl the caramel into the ice cream using a knife or skewer.
  17. Sprinkle with a little extra sea salt.
  18. Cover and freeze for at least 2-3 hours to harden completely.