Salted Caramel Ice Cream
CATEGORIES: Desserts- Frozen
Salt adds depth and demension to  caramel.  Add this to a custard based ice cream and you have the silkiest and most luxurious frozen dessert ever.  Absolute perfection!
PREP TIME: 40 minutes
1 1/4 cups granulated sugar, divided
2 1/4 cups heavy cream, divided
1/2 teaspoon Kosher salt
1/2 teaspoon vanilla
1 cup whole milk
3 large eggs
Heat 1 cup granulated sugar in a dry 10-inch heavy skillet over medium heat, stir with a fork to heat sugar evenly, until sugar starts to melt.  Stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until sugar is dark amber.
Stand away from skillet and add 1 1/4 cups cream- mixture may spatter. Cook, stirring constantly, until all of sugar has dissolved. Transfer to a bowl and stir in kosher salt and vanilla. Cool caramel to room temperature.
In a medum suacepan; bring milk, remaining 1 cup cream, and remaining 1/4 cup sugar just to boil-stirring constantly. In a medium bowl- whisk eggs.  Slowly add 1/2 cup of hot milk mixture to eggs- wisking constantly.  Then wisk in another 1/2 cup of the hot milk. Now, pour the milk egg mixture into the pan of hot milk.  Cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer.  Don't let mixture boil. Pour custard through a fine-mesh sieve into a large bowl, then stir in the cooled caramel.
Chill custard in fridge, stirring occasionally, until very cold, 3 to 6 hours.
Freeze custard in ice cream maker- per manufacturer's instructions.  Ice cream will be somewhat soft.  Transfer to an airtight container and put in freezer to firm up.