Ingredients

  • For the Caramel Base: 200g Granulated sugar, 60ml Water, 30g Unsalted butter, 240ml Heavy cream (warmed), and 1 tsp Sea salt flakes.

  • For the Custard: 480ml Whole milk, 4 Large egg yolks, and 1 tsp Vanilla extract.

Instructions

1. Create the Caramel

In a heavy-bottomed saucepan, combine the sugar and water. Heat over medium-high without stirring; instead, swirl the pan gently. Once the mixture turns a deep amber color (be careful not to let it burn), remove it from the heat. Immediately whisk in the butter and the warmed 240ml of heavy cream. It will bubble vigorously, so stay steady! Stir in the sea salt and set aside to cool slightly.

2. Prepare the Custard

In a separate medium saucepan, heat the milk until it just begins to simmer. While the milk heats, whisk your egg yolks in a bowl until they are pale and thick.

Slowly pour about half of the warm milk into the egg yolks, whisking constantly to temper them (this prevents the eggs from scrambling). Pour the egg mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon.

3. Combine and Chill

Strain the custard through a fine-mesh sieve into a large bowl to ensure total smoothness. Stir in your prepared caramel sauce and vanilla extract. Place the bowl in an ice bath or refrigerate for at least 4 to 6 hours (overnight is best) until completely cold.

4. Churn and Freeze

Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).

Serving Suggestion

Transfer the soft ice cream into a chilled container. For that “gourmet” look seen in your photo, drizzle extra caramel sauce over the top and sprinkle a few extra flakes of sea salt before freezing for another 2 hours to firm up. Serve in a toasted waffle bowl for the perfect crunch!