Caramel Ice Cream

1. 1

   To make the caramel, combine 1 1/2 cups of the sugar with 1/4 cup water in a medium-size heavy-bottomed pot over medium heat and cook until the mixture turns a golden amber, about 6 minutes.

2. 2

   Remove from the heat and carefully stir in the butter and salt (the mixture will bubble and sputter vigorously).

3. 3

   Slowly stir in the cream and milk and return to the heat.

4. 4

   Whisk until the mixture is smooth and any bits of caramel have dissolved.

5. 5

   Whisk the egg yolks with the remaining 3/4 cup sugar in a large bowl.

6. 6

   Temper the yolks by slowly drizzling 1 cup of the hot caramel mixture into the bowl while whisking vigorously.

7. 7

   Slowly pour the tempered eggs into the pot of caramel and continue to cook, mixing constantly, until the mixture begins to thicken, coats the back of a metal spoon, and reaches 170F on an instant-read thermometer (note that the mixture can easily overcook and curdle, so be sure not to bring the mixture to a boil).

8. 8

   Strain the mixture into a bowl and stir in the vanilla until fully incorporated.

9. 9

   Refrigerate until fully cool before following your ice-cream makers manufacturers suggestions for freezing.

* Per serving · 4 servings · Values may vary.

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