Once I made my first successful batch of caramel, I kind of went overboard... What good would it be to make salted caramel sauce with out making salted caramel ice cream to go with it?
Adapted from David Lebovitz, makes one litre
2 cups whole milk
1 1/2 cups sugar
4 tablespoons butter
1/2 teaspoon salt
1 cup heavy cream
5 egg yolks
3/4 teaspoon vanilla extract
In a saucepan over medium-high heat, melt the sugar, stirring constantly. Continue cooking the liquefied sugar until it starts to darken.
Just as the sugar starts to smoke (do not let it smoke or it will burn), add the butter and salt. Stir to combine. Add in the cream and whisk until smooth. If the caramel hardens into clumps, return the sauce pan to low heat and stir until melted.
In a small bowl, whisk the egg yolks. Gradually pour half of the warm caramel mixture into the eggs, whisking constantly. Transfer the egg yolks back to the sauce pan and cook over medium heat until the mixture thickens into a custard.
Add the milk to a large bowl over and ice bath. Pour the custard into the milk, add the vanilla and stir to combine. Cover and refrigerate overnight.
Freeze as per the ice cream makers instructions.
Serve with salted caramel sauce.