Ingredients

• Granulated sugar - 1 cup
• Unsalted butter - 6 tablespoons
• Heavy cream - 2 cups
• Whole milk - 1 cup
• Vanilla extract - 1 teaspoon
• Sea salt - 1 teaspoon
• Egg yolks - 5 large

Instructions

1. 1.

   In a saucepan over medium heat, melt the sugar until it turns a deep amber color.

2. 2.

   Stir in the butter until fully melted and combined.

3. 3.

   Slowly add the heavy cream while stirring continuously, then remove from heat.

4. 4.

   In a separate bowl, whisk the egg yolks, then slowly pour in the caramel mixture while whisking constantly.

5. 5.

   Return the mixture to the saucepan and cook over low heat, stirring until it thickens.

6. 6.

   Remove from heat and stir in the vanilla extract and sea salt.

7. 7.

   Strain the mixture through a sieve into a bowl and let it cool.

8. 8.

   Refrigerate the mixture for at least 4 hours or overnight.

9. 9.

   Churn the mixture in an ice cream maker according to the manufacturer's instructions.

10. 10.

    Transfer the ice cream to a container and freeze until firm, about 3 hours.

Nutritional Facts