Ingredients

The following ingredients have 4 Servings
  • 1 cup granulated sugar
  • 1/4 cup light corn syrup
  • 1/3 cup water
  • 1/4 cup unsalted butter
  • 2 cups heavy cream (, divided)
  • 1/2 tsp vanilla extract
  • 2 cups whole milk
  • 2 1/2 Tbsp cornstarch
  • 1/2 tsp coarse sea salt (, partially crushed)

Instruction

  • To prepare the caramel:
  • Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar, corn syrup and water over moderately high heat whisking constantly to dissolve sugar.
  • Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally (be careful not to burn it, it should become a deep orange with a bit of red/brownish color).
  • Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in 2/3 cup of the heavy cream and immediately whisk to combine (it will bubble vigorously so be careful).
  • Whisk until mixture is smooth then stir in vanilla. Set aside to cool slightly while preparing ice cream mixture.
  • To prepare ice cream:
  • In a separate medium saucepan, bring remaining 1 1/3 cups heavy cream and 1 3/4 cup of the milk just to a boil over medium-high heat, stirring occasionally. Meanwhile in a small mixing bowl whisk together cornstarch and remaining 1/4 cup milk until smooth.
  • Once cream and milk mixture begins to bubble, stir in cornstarch mixture and reduce heat to medium-low, then cook stirring constantly until mixture has thickened well and coats the back of a wooden spoon, about 4 - 5 minutes.
  • Remove from heat and stir in caramel sauce. Transfer mixture to a heat proof container and chill in refrigerator until completely cool, then transfer to freezer and chill until very cold, about 1 - 1 1/2 hours, stirring occasionally during chilling process.
  • Process mixture in an ice cream maker according to manufactures directions, adding sea salt during the last 5 minutes of mixing. Return ice cream to container, cover and transfer to freezer and freeze until semi-firm or firm.