Ingredients

The following ingredients have 4 Servings
  • 1 cup whole milk
  • 1 + ¼ cup heavy cream (divided use)
  • ¼ cup sugar
  • 3 large eggs
  • 10 to 11 ounces salted caramel sauce
  • ¼ teaspoon fleur de sel (or other sea salt)
  • ½ teaspoon vanilla extract
  • Pretzel salt

Instruction

  • Place the milk, 1 cup cream, and sugar in a medium saucepan and bring just to a boil over medium heat, stirring occasionally.
  • Whisk the eggs in a medium bowl just until frothy.
  • Slowly add half the hot milk mixture to the eggs, whisking constantly as you pour the milk mixture in; then pour this mixture back into the saucepan.
  • Place the saucepan back over medium-low heat, and cook the custard, stirring constantly, until it thickens enough to coat the back of a spoon; keep a close eye on it, as it should never come to a boil. When thick enough, the custard should register 170°F on a candy thermometer. Pour the custard through a fine-mesh strainer into a large bowl, and set it aside.
  • Wash and dry the saucepan, and add the caramel, remaining ¼ cup cream, salt, and vanilla. Cook and stir the mixture over medium-low heat, until completely smooth, stirring often. Thoroughly stir the warm caramel into the warm custard, leaving no streaks. Cover the surface of the custard mixture with a piece of plastic wrap and refrigerate until chilled, at least 4 or up to overnight.
  • Taste the cream mixture for salt, adding more if desired. Freeze the custard in an ice cream maker according to the manufacturer’s instructions.
  • Transfer the finished ice cream to an airtight container and place it in the freezer until ready to serve. To serve: top with a sprinkle of pretzel salt and a drizzle of caramel, if desired.