Salted Caramel Ice Cream

Directions

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 . 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 . Whisk until mixture is smooth then stir in vanilla. Set aside to cool slightly while preparing ice cream mixture.

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.