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1
In a small saucepan, bring 3/4 cup of the sugar and 1/4 cup of water to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
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2
Boil without stirring until the caramel turns a golden amber colour, 5-8 minutes.
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3
Remove from heat and immediately add 1/2 cup plus 2 tblsps of the heavy cream - AVOID SPATTERS!
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4
Stir well, then cook over low heat, stirring, until smooth, about 1 minute.
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5
Remove from heat, add a dash of salt, and let cool.
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6
Transfer the caramel to a container, cover and refrigerate until cold, atleast 1 hour and up to 2 days.
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7
In a large saucepan, bring the milk and remaining 1 1/2 cups heavy cream just to a boil over medium heat.
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8
In a large bowl, whisk the egg yolks with 3/4 cup of the sugar until smooth.
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9
Gradually whisk the hot cream into the egg yolks.
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10
Pour the custard back into the saucepan.
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11
Cook over medium heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon, about 7 minutes.
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12
DO NOT BOIL.
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13
Immediately strain the custard into a large heatproof bowl and set aside.
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14
In a small saucepan, bring the remaining 1/2 cup sugar and 3 tblsps water to a boil over medium-high heat, stirring to dissolve the sugar.
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15
Boil with stirring until the caramel turns a deep amber colour, about 7 minutes.
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16
Remove from heat and add 2 tblsps of cold water - stand back to avoid spatters.
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17
Stir until smooth.
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18
Whisk the hot caramel into the warm custard, making sure the caramel doesn't get on the whisk as you pour as it will harden.
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19
Stir in vanilla.
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20
Let cool to room temperature, stirring once or twice, then cover and refrigerate until cold, atleast 2 hours or overnight.
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21
Pour the custard into an ice-cream maker and freeze according to the manufacturer's instructions.
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22
Transfer the ice cream to a chilled container and freeze until partially set but not hard, about 1 hour.
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23
Spoon 1/3 of the ice cream into a chilled container.
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24
Spoon 1/3 of the chilled caramel on top; it does not have to be an even layer.
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25
Top with a layer of ice cream.
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26
Continue layering, ending with caramel.
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27
Stir once; do not overmix as you want a thick caramel swirl running through the ice cream.
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28
Cover and freeze for atleast 3 hours or up to 2 days.
