1 1/4 cups sugar
1 pint heavy whipping cream
1 cup whole milk
1 tsp sea salt(flaked if you have it)
1 tsp vanilla extract
1 TB butter
2 large eggs
In a dry skillet heat 1 cup sugar over medium heat, turning it with a fork occasionally until is starts to melt, then let it melt stirring only once in a while, you dont want it to burn but you dont want to clump too much.
When it is entirely melted and a deep amber color, SLOWLY add 1 1/4 cups of the whipping cream( It will spatter and the sugar with crystallize. )Continue heating and stirring until all the crystallized sugar is melted into the cream. Add in salt, vanilla and butter and mix.
(sorry, camera battery died so no more pics of these steps!)
Transfer to a bowl and allow to cool.
In a bowl whisk eggs until pale yellow. Set aside.
In a pan heat milk and remaining cream with remaining 1/4 cup sugar. Bring just to the point of boiling.
Pour 1/2 the milk mixture into the eggs while whisking. Pour the egg mixture back into the pan with remaining milk and mix well. Bring to 170 degrees and remove from heat(DONT BOIL!)
Pour milk mixture through a fine mesh sieve and into the caramel mixture. Mix well. Chill thoroughly.
Proceed with your Ice Cream maker's manufacturer instructions.