Salted Caramel Ice Cream Milkshakes

• 3/4 cup plus 1/2 cup sugar
• 2 teaspoons light corn syrup
• 2 cups whole cream, preferably organic
• 2 cups whole milk, plus more to blend the milkshakes
• 10 egg yolks
• 1/2 teaspoon fleur de sel, plus more for serving

1. Place 3/4 cup sugar and the corn syrup in a heavy-bottomed saucepan. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar. Deglaze with the cream; then slowly add the milk. The caramel will harden. Bring to a boil, then simmer, stirring, just until the caramel has dissolved.
2. In a large bowl, whisk together the remaining sugar, yolks and fleur de sel. Whisk a little caramel cream into the egg mixture to temper, pour the egg mixture into the remaining caramel cream and mix. Strain the mixture through a fine-meshed sieve. Cool completely, preferably overnight, then freeze in an ice-cream maker. If not using for milkshakes, sprinkle with fleur de sel before serving.
3. There is no need for a recipe for milkshakes. All you do is add 1 large scoop of ice cream per person. Drop the scoops into the blender and add enough milk to almost cover the scoops. Turn on the blender -- bbrrrrrrrrr! Done!

sugar, light corn syrup, whole cream, milk, egg yolks

Taken from food52.com/recipes/2808-salted-caramel-ice-cream-milkshakes (may not work)