1 1/4 cups sugar, (to use in different steps of the recipe)
2 1/4 cups heavy cream, (again split between different steps)
1 - 1 1/2 teaspoon Maldon salt (or any flakey salt)
3/4 teaspoon pure vanilla extract
1 cup whole milk
3 large eggs
An ice cream maker
First of all you'll want to chill your machine down for around 18-24 hours or as per the instructions of your machine. If you have a fancy machine you may not need to do this step. It is important to note that a couple of the steps do take a few hours as they involve cooling down the mixture so you may want to make this around 24 hours before you intend to eat the ice cream - the wait is worth it though, really!
Get a heavy bottom large saucepan or a wide but deep ish frying pan (non stick is better as you won't want to scrape the bottom). Make sure the bottom is dry as you don't want water mixing with the sugar.
Over a medium heat - melt the sugar. Stir with a fork to make sure it melts evenly. Swirl it around when it reaches the point where it is melting. When its done it should be a dark amber colour
Be careful as the next step will spatter a little. Mix in 1 1/4 cups of your cream, dissolve and mix it all together. Make sure it mix it well. Move this to a bowl to let it cool. At this point add in your salt and your vanilla and give it a good mix. Let the mixture cool down to room temperature. You don't want to let it get too cool as the mixture will get too gloopy.
While it is cooling, boil then simmmer the rest of the sugar and milk and cream. Make sure it doesn't over boil, and make sure it is mixed well.
In a seperate bowl whisk together your eggs. Pour in the milk mixture while still hot. Do this steadily and slowly and whisk it as you pour. Now move it back to the heat and cook until slightly thick (it should coat the back of a spoon). Check that it is 170°F if you can (to ensure the egg is cooked through) but don't let it boil.
Use a sieve to filter the custard mixture through. Once the caramel from the first step is cool - add it all together.
Give it a little stir and let it cool in the fridge. You can stir it every so often, it should take around 3-6 hours. Once it is nice and cold, put it into the ice cream maker and follow the instructions. It should lighten in colour and go nice and soft. Freeze and chill in a container in the freezer. This should last for around a week or so (but you'll probably eat it a lot faster!)
This is a paid sponsored post! I recently did eat some salted caramel ice cream so having this recipe might become dangerous! :)