Salted Caramel Ice Cream

Ingredients

• 3 large eggs 
• 2.3 cups heavy cream divided
• 0.5 teaspoon flaky sea salt such as maldon 
• 1.3 cups sugar divided
• 0.5 teaspoon vanilla extract pure
• 1 cup milk whole

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• sieve
• wooden spoon
• kitchen thermometer
• ice cream machine

Directions

1. Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.
2. Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved.
3. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
4. Meanwhile, bring milk, remaining cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.
5. Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly.
6. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil).
7. Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.
8. Chill custard, stirring occasionally, until very cold, 3 to 6 hours.Freeze custard in ice cream maker (it will still be quite soft), then transfer to an airtight container and put in freezer to firm up.
9. Ice cream keeps 1 week.