Homemade Caramel Ice Cream

• 3/4 cup sugar
• 1 cup heavy cream
• 2 1/2 cups 2% milk
• 1 None vanilla pod, halved lengthwise, seeds scraped out
• 6 None egg yolks
• 6 None hard caramel candies, such as Werther's Original, chopped

1. In a wide pan, heat 1/2 cup sugar until caramelized. In a saucepan, heat the cream, then carefully pour into the caramel. Simmer gently until the caramel is dissolved in the cream.
2. In a separate saucepan, combine the milk and vanilla pod and seeds and bring to a boil. Remove from the heat and stir in the caramel cream.
3. In a bowl, beat the egg yolks with 1/4 cup sugar. Place egg mixture in a clean saucepan and add the caramel mixture. Cook over a low heat, stirring constantly, until it begins to thicken. Remove from the heat and allow to cool. Pour through a mesh strainer into a shallow plastic container and freeze for 5 hours, stirring every hour. Freeze for a further 3 hours.
4. Scoop the ice cream into serving dishes and garnish with the chopped candies.

sugar, heavy cream, milk, vanilla pod, egg yolks, caramel candies

Taken from recipes-plus.com/api/v2.0/recipes/21610 (may not work)