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1
Spread the sugar in an even layer in a large, heavy-bottomed saucepan and cook over medium heat, without stirring, until the sugar begins to melt around the edges.
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2
Using a heatproof utensil, slowly drag the liquified sugar to the center and stir gently until all the sugar is melted.
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3
Continue to cook, stirring infrequently, until the caramel turns dark amber in color and begins to foam a bit.
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4
Remove from the heat and immediately add the milk.
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5
The caramel will bubble up vigorously, then the bubbling will subside.
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6
Set the saucepan over low heat, add 1/4 teaspoon salt, and stir until almost all of the hardened caramel has dissolved into the milk.
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7
A few bits may remain, but dont worry; theyll melt later on.
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8
Pour the cream into a medium bowl and set a mesh strainer across the top.
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9
In a separate bowl, whisk the egg yolks, then gradually add some of the warm caramel mixture, whisking constantly as you pour.
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10
Pour the warmed yolks back into the saucepan.
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11
Cook over low heat, stirring constantly and scraping the bottom of the pan with a heatproof spatula, until the custard is thick enough to coat the spatula.
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12
Pour the custard through the mesh strainer into the heavy cream.
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13
Stir in the vanilla, then taste, and add up to 1/4 teaspoon more salt, if desired.
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14
Set the bowl containing the custard over a larger bowl of ice water.
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15
Stir the custard until cool, then cover and refrigerate until thoroughly chilled.
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16
Freeze in an ice cream machine according to the manufacturers instructions.
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17
Although wonderful by itself, caramel ice cream is also a perfect base for mix-ins such as chopped chocolate or candy bars, bits of broken caramel, crumbled brownies, or toasted nuts.
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18
Stir in 1 to 2 cups (100 to 200 g) just after churning.
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19
I often substitute 1 cup (240 g) of sour cream or creme fraiche for the cream in this recipe.
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20
If you use creme fraiche, be sure to cool and freeze the ice cream mixture within a few hours.
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21
If you leave it overnight, the creme fraiches culture may make the mixture too tangy.
