Salted Caramel Ice Cream

1. 1

   In a medium pot over medium heat, melt 3/4 cup sugar with 3 tablespoons water, swirling skillet frequently, until sugar turns mahogany brown in color (it should be almost but not quite black).

2. 2

   Add heavy cream, milk, remaining 1/2 cup sugar and the salt; simmer mixture until caramel melts and cream mixture is completely smooth.

3. 3

   Remove pot from heat.

4. 4

   In a separate bowl, whisk yolks.

5. 5

   Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.

6. 6

   Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).

7. 7

   Strain through a fine-mesh sieve into a bowl.

8. 8

   Cool mixture to room temperature.

9. 9

   Cover and chill at least 4 hours or overnight.

10. 10

    Churn in an ice cream machine according to manufacturers instructions.

11. 11

    Sprinkle flaky sea salt into base during the last 2 minutes of churning.

12. 12

    Serve directly from the machine for soft serve, or store in freezer until needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.