Salted Caramel Ice Cream

• 1 1/4 cups granulated sugar
• 2 cups heavy cream
• 1 cup whole milk
• 18 teaspoon fine sea salt
• 6 large egg yolks
• 1/4 teaspoon flaky sea salt (such as Maldon)

1. In a medium pot over medium heat, melt 3/4 cup sugar with 3 tablespoons water, swirling skillet frequently, until sugar turns mahogany brown in color (it should be almost but not quite black).
2. Add heavy cream, milk, remaining 1/2 cup sugar and the salt; simmer mixture until caramel melts and cream mixture is completely smooth.
3. Remove pot from heat.
4. In a separate bowl, whisk yolks.
5. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
6. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
7. Strain through a fine-mesh sieve into a bowl.
8. Cool mixture to room temperature.
9. Cover and chill at least 4 hours or overnight.
10. Churn in an ice cream machine according to manufacturers instructions.
11. Sprinkle flaky sea salt into base during the last 2 minutes of churning.
12. Serve directly from the machine for soft serve, or store in freezer until needed.

sugar, heavy cream, milk, salt, egg yolks, flaky sea salt

Taken from cooking.nytimes.com/recipes/1016626 (may not work)