Ingredients:

  • 2 cups (480 ml) whole milk
  • 1 cup (240 ml) heavy cream
  • ¾ cup (150 g) granulated sugar
  • 1 tablespoon pure vanilla extract
  • 5 large egg yolks
  • 1 cup (200 g) granulated sugar (for caramel)
  • 6 tablespoons (85 g) unsalted butter, cut into pieces
  • ½ cup (120 ml) heavy cream (for caramel)
  • 1 teaspoon sea salt (or to taste)

Instructions:

  1. In a saucepan, combine milk, cream, and sugar over medium heat. Stir until sugar dissolves.
  2. In a separate bowl, whisk egg yolks. Gradually add about 1 cup of the hot milk mixture to temper the eggs.
  3. Return the tempered egg mixture to the saucepan and cook until thickened (around 170°F/77°C), stirring constantly.
  4. Remove from heat, stir in the vanilla extract, and cool in the fridge.
  5. In a clean saucepan, heat the sugar over medium heat until it melts and turns a deep amber color, swirling frequently.
  6. Once melted, quickly add butter and stir until melted and combined.
  7. Slowly pour in heavy cream while stirring, then add salt and mix well. Cool slightly.
  8. Once the ice cream base is chilled
  9. During the last few minutes of churning, drizzle in a portion of the salted caramel.
  10. Transfer to an airtight container, layering with more caramel. Freeze for at least 4-6 hours.