Salted Caramel Ice Cream

Caramel sauce

(makes 2 cups)

1 1/2 cups white sugar

1/4 cup water

2 tsp fresh lemon juice

1 cup heavy cream

2 tbsp unsalted butter

gently stir together the sugar, water, and lemon juice

cook over medium heat until desired caramel color (light, dark, etc...) DON'T stir

slowly add the heavy cream stirring gently

stir in butter

set aside

ice cream custard base

heat 1 1/2 cups heavy cream and 1 1/2 cups milk in heavy saucepan over medium-low heat, stirring occasionally  until steam rises. 

In the meantime, whisk six egg yolks and 1 1/2 cups white sugar in bowl

slowly add the cream mixture until incorporated

return to saucepan and cook over medium-low heat until custard forms

strain custard through mesh sieve

add 1 tsp vanilla, 1/2 cup of caramel sauce, and 1 1/2 tsp finely ground sea salt

chill for three hours

add mixture to ice cream maker and churn for 40 minutes

freeze for an hour

fold in remaining caramel sauce so there are ribbons of caramel in the ice cream

freeze for two more hours

enjoy!