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1
Heat the sugar in a dry heavy-bottomed sauce pan over medium heat, stirring with a fork to heat the sugar evenly, until it starts to melt, then stop stirring and swirl the pan so the sugar melts evenly, and continue cooking until it is a dark amber color.
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2
Carefully add the heavy cream (the mixture will splatter) and cook, stirring until all the caramel has dissolved.
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3
Transfer to a heat-proof bowl and stir in the sea salt.
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4
Set the caramel mixture over a bowl filled with ice water and stir until chilled to room temperature.
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5
Combine the caramel mixture with the Ice Cream Base and add the vanilla.
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6
Freeze in an ice cream machine according to manufacturer's directions.
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7
A viewer, who may not be a professional cook, provided this recipe.
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8
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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9
Heat the milk in a sauce pan over medium-low heat.
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10
Prepare an ice bath by setting a 2-quart bowl over a larger bowl partially filled with ice water.
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11
Set a strainer over the smaller bowl and set aside.
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12
In a separate bowl, whisk together the egg yolks and sugar until pale yellow in color and the sugar has dissolved.
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13
Gradually pour the warmed milk into the yolk mixture, whisking constantly.
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14
Pour the mixture back into the same saucepan you used to warm the milk.
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15
Cook for 3 to 5 minutes, stirring constantly, until the custard thickens and coats the back of a wooden spoon.
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16
Strain the custard into the top bowl of the ice bath to stop the cooking process.
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17
Add the heavy cream and stir over the ice bath until cool.
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18
Cover the bowl with plastic wrap and chill thoroughly, preferably overnight.
