Salted Caramel Ice Cream Recipe

Caramel:

1. In a heavy-bottomed 3-quart saucepan, heat the sugar, corn syrup, and water over moderately high heat.

2. Whisk constantly to dissolve the sugar.

3. Once the mixture reaches a boil, stop whisking and allow the mixture to come to a boil until it reaches a dark amber color, carefully swirling the pan occasionally.

4. Once it reaches a dark amber color, immediately add the butter, then whisk until the butter has melted.

5. Remove from heat.

6. Wait 3 seconds, then carefully pour in ⅔ cup of the heavy cream, and immediately whisk to combine.

7. Whisk until mixture the is smooth, then stir in the vanilla.

8. Set aside to cool slightly.

Ice Cream:

1. In a separate medium saucepan, bring remaining the 1 ⅓ cups heavy cream and 1 ⅓ cup of the milk just to a boil over medium-high heat. Stir occasionally.

2. In a small mixing bowl, whisk together the cornstarch and the remaining ¼ cup of milk until smooth.

3. Once the mixture begins to bubble, stir in the cornstarch mixture.

4. Reduce the heat to medium-low, then cook for 4 to 5 minutes, stirring constantly until mixture has thickened well and coats the back of a wooden spoon.

5. Remove from heat, then stir in the caramel sauce.

6. Transfer the mixture to a heat proof container, then chill in refrigerator until completely cool.

7. Once cool, transfer to the freezer and chill for 1 to 1½ hours until very cold. Stir occasionally during the chilling process.

8. Process the mixture in an ice cream maker according to manufactures directions.

9. Add sea salt during the last 5 minutes of mixing.

10. Return the ice cream to the container, then cover.

11. Transfer to the freezer, then freeze until semi-firm or firm.

12. Serve cold over sugar cones, and enjoy!