Salted Caramel Ice Cream

From one of my favorite blogs: mixedgreensblog.com

1 1/4 cups sugar, divided

2 1/4 cups heavy cream, divided

1/2 t flaky sea salt

1/2 t vanilla extract

1 cup whole milk

3 large eggs

Heat 1 cup sugar in dry, large heavy skillet (using a light color skillet allows you to see the color of the caramel more easily) over medium heat, stirring with a fork to heat sugar evenly, until sugar starts to melt. Once it’s melting, stop stirring, pick up the pot (using pot holders, of course) and swirl it around so the sugar melts evenly. It’s done when all the sugar is melted and it’s a dark amber color.

Add 1 1/4 cups cream and cook, stirring until all the caramel is dissolved. When you first add the cream, the caramel may initially become a big lump. Don’t worry, just keep stirring and it will eventually dissolve. Remove from the heat, transfer to a bowl, add sea salt and vanilla and let cool to room temperature.

Bring milk, remaining cup cream and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.

Lightly whisk eggs in a medium bowl, then add half of the hot milk mixture in a very slow stream, whisking constantly. Slowly pour this mixture back into the saucepan with the remaining milk over medium heat. Stir constantly with a wooden spoon until it thickens and coats the back of the spoon. Pour custard through a fine-mesh sieve into a large bowl. Stir in cooled caramel.

Chill custard several hours (3-6), stirring occasionally, until very cold.

Freeze with ice cream freezer following the freezer directions. Once it’s frozen, transfer to an airtight container and store in the freezer to firm up. It will keep about 1 week.