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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Salted Caramel Ice Cream   
    Categories: I scream, Dairy, Desserts   
         Yield: 6 servings   
       
     1 1/4 c  Granulated sugar   
         2 c  Heavy cream   
         1 c  Whole milk   
       1/8 ts Fine sea salt   
         6 lg Egg yolks   
       1/4 ts Flaky sea salt   
       
     In a medium pot over medium heat, melt 3/4 cup sugar   
     with 3 tablespoons water, swirling skillet frequently,   
     until sugar turns mahogany brown in color (it should be   
     almost but not quite black).   
        
     Add heavy cream, milk, remaining 1/2 cup sugar and the   
     salt; simmer mixture until caramel melts and cream   
     mixture is completely smooth. Remove pot from heat. In a   
     separate bowl, whisk yolks. Whisking constantly, slowly   
     whisk about a third of the hot cream into the yolks,   
     then whisk the yolk mixture back into the pot with the   
     cream.   
        
     Return pot to medium-low heat and gently cook until   
     mixture is thick enough to coat the back of a spoon.   
        
     Strain through a fine-mesh sieve into a bowl. Cool   
     mixture to room temperature. Cover and chill at least 4   
     hours or overnight.   
        
     Churn in an ice cream machine according to   
     manufacturer's instructions. Sprinkle flaky sea salt   
     into base during the last 2 minutes of churning. Serve   
     directly from the machine for soft serve, or store in   
     freezer until needed.   
        
     By: Melissa Clark   
        
     Yield: About 1 1/2 pints   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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