Salted Butter Caramel Ice Cream

Source: It Pleases Us

Salted Butter Caramel Ice Cream
From David Lebovitz

For the caramel praline (mix-in)
100g caster sugar
3/4 teaspoon sea salt

For the ice cream custard
500ml milk, divided into two
300g caster sugar
60g butter
scant 1/2 teaspoon sea salt
250ml heavy cream
5 large egg yolks
3/4 teaspoon vanilla extract

For the caramel praline

Spread the sugar in an even layer in a heavy duty saucepan;
Line a baking tray with baking paper or brush with unflavored oil (ie. grape-seed oil, vegetable oil etc).
Heat the sugar over moderate heat until the edges begin to melt and continue stirring until the sugar is liquified and completely melted. Continue cooking, stirring occasionally until the caramel starts smoking and smells like it’s about to burn.
Quickly sprinkle in the salt, swirl for a second, then pour the caramel onto the tray. Lift the tray and twirl so that the caramel forms a very thin layer. Set aside to harden and cool.

For the caramel custard

First, make an ice bath by filling a large bowl with ice cubes, adding a little water and sitting a smaller metal bowl into the larger one. Pour half the milk (250ml) into the metal bowl and rest a strainer over the top.
Make another caramel with the 300g sugar (as per above).
Once caramel is finished, remove from the hear, stir in the butter and salt, then whisk in the cream. Stir in the other 250ml of milk.
Whisk the yolks in a small bowl, then add a little of the warm caramel mixture. Stir the mix constantly, then scrape the yolks back into the saucepan. Cook the custard over the heat until the mixture thickens (about 71-77C on a thermometer).
Pour the custard into the metal bowl through the strainer, into the chilled milk. Add vanilla, then stir until the mixture cools. Chill the mixture in the fridge overnight.
Churn the mixture in your ice-cream maker. Crumble the praline into bits and crumble into the ice-cream. Freeze until firm (or as firm as it will be, this ice-cream is pretty soft).