Caramel-Fleur de Sel Ice Cream

Ingredients

• 10  egg yolks well beaten
• 0.5 teaspoon fleur del sel (sea salt)
• 4 cups heavy cream 
• 2 cups milk 
• 2 cups sugar 
• 2 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• kitchen thermometer

Directions

1. Combine cream and milk in a large saucepan, and cook until hot but not boiling. Keep warm.
2. Combine sugar and 1/2 cup water in a large, heavy saucepan. Bring to a boil over medium-high heat, and cook, swirling pan, about 2 minutes or until sugar dissolves. Boil, undisturbed, 5 minutes or until caramel is a deep amber color.
3. Remove from heat, and immediately add cream mixture to caramelized sugar. (
4. Mixture will be very hot and will boil up.) If some of the caramelized sugar hardens on bottom of pan, whisk over medium-low heat until sugar melts and mixture is smooth.
5. Gradually whisk about 3 cups hot caramel cream into egg yolks; add yolk mixture to saucepan, and whisk until well blended.
6. Place pan over low heat, cooking until a thermometer registers 16
7. Set pan in a large, ice-filled bowl until completely cooled, stirring occasionally. Stir in vanilla and fleur de sel.
8. Pour mixture into an ice-cream maker, and freeze according to manufacturer's instructions.
9. Sprinkle each serving with additional fleur de sel, if desired.