Easy Homemade Sea Salt Caramel Ice Cream

Start by making the salted caramel. Put the sugar in a heavy-bottom saucepan over medium heat until it dissolves completely. Stir occasionally, being careful not to burn.

When the sugar becomes a deep, golden color, add butter and whisk until it is completely melted.

Take the saucepan off the heat and slowly add the cream while whisking constantly. The mixture will bubble up, but just keep whisking until entirely smooth, then whisk in sea salt.

In a separate bowl, whisk the egg yolks. Slowly add a bit of the caramel to the yolks while whisking continuously. This will temper the eggs and keep them from scrambling. Repeat the process until all the caramel is combined with the yolks.

Pour the mixture back into the saucepan and add the milk. Heat over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon.

Remove from heat and add in the vanilla extract. Let it cool completely.

Once cooled, pour the mix into an ice cream maker and churn according to the manufacturer's instructions. This should take about 25-30 minutes.

Transfer your churned ice cream to a freezer-safe container and freeze for at least 4 hours before serving.