Salted Caramel Ice Cream

• 1 12 cups heavy cream
• 1 12 cups milk
• 6 egg yolks
• 34 cup sugar
• 1 teaspoon vanilla extract
• 12 cup dark caramel sauce
• 1 14 teaspoons fleur de sel or 1 14 teaspoons other high-quality sea salt

1. In a saucepan over medium heat, warm the cream and milk, stirring occasionally, until steam rises from the surface.
2. Remove from the heat.
3. In a heatproof bowl, whisk together the egg yolks and sugar until blended.
4. Slowly add the hot cream mixture, whisking constantly.
5. Pour the mixture into the saucepan or into a double boiler and set over medium-low heat.
6. Cook, stirring slowly and continuously with a wooden spatula or spoon, until the custard thickens and a finger drawn across the back of the spatula leaves a path, about 6 minutes; do not allow the custard to boil.
7. Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the vanilla, caramel sauce and salt.
8. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally.
9. Refrigerate until chilled, at least 1 hour.
10. Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions.
11. Transfer the ice cream to a chilled container, cover and freeze until firm, at least 3 hours or up to 3 days before serving.
12. Makes about 1 quart.

heavy cream, milk, egg yolks, sugar, vanilla, caramel sauce, salt

Taken from www.food.com/recipe/salted-caramel-ice-cream-279334 (may not work)