Salted Caramel Ice Cream

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and unsalted butter. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Use a candy thermometer to monitor the temperature.

2. 2

   In a small bowl, whisk together the egg yolks and vanilla extract. Gradually add the hot cream mixture to the egg yolks, whisking constantly.

   Tip: Be careful not to scramble the eggs.

3. 3

   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes.

   Tip: Don't let the mixture boil.

4. 4

   Remove the saucepan from the heat and stir in the caramel sauce and sea salt until well combined.

   Tip: Let the mixture cool slightly.

5. 5

   Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

   Tip: Scrape down the sides of the ice cream maker every few minutes to ensure even churning.

6. 6

   Once the ice cream is almost fully churned, add the flaky sea salt and caramel sauce pieces to the ice cream and continue to churn until well combined.

   Tip: Don't over-churn the ice cream, or it will become too dense.

7. 7

   Transfer the ice cream to an airtight container and cover with plastic wrap or aluminum foil. Place the container in the freezer to harden for at least 2 hours.

   Tip: If you want a creamier ice cream, you can also add the pistachios to the ice cream mixture before freezing.

8. 8

   Once the ice cream is scoopable, scoop into bowls and garnish with additional flaky sea salt and caramel sauce pieces if desired.

   Tip: Enjoy your delicious salted caramel ice cream!