Recipe From: Sur la Table
1 3/4 cups sugar, divided
1/2 cup water
4 cups whipping cream
6 large egg yolks
1 tablespoon vanilla bean paste
2 teaspoons sea salt, plus more as needed
Place 1 1/2 cups sugar and water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally swirling pan, about 12 to 15 minutes. Remove from heat and carefully whisk in cream since mixture will bubble vigorously. Stir over low heat until smooth. Set aside.
Place egg yolks and remaining 1/4 cup sugar in a medium mixing bowl, whisking to combine. Add the vanilla paste to the yolk mixture. Slowly pour the warm caramel mixture into the yolk mixture, whisking constantly. Pour the caramel and yolk mixture back into the medium saucepan and heat over medium heat until mixture coasts the back of a spoon, about 3 to 5 minutes. Strain caramel custard through a fine mesh strainer into a heatproof medium mixing bowl. Place the bowl of caramel custard inside a larger bowl containing ice water and stir to cool as quickly as possible.
Place plastic wrap directly on the surface of the caramel custard and refrigerate until cold, about 3 to 4 hours. Taste and stir in 2 teaspoons of sea salt. Process in an ice cream maker according to the manufacturer’s instructions. Transfer ice cream to a freezer-proof container and freeze until firm, about 30 minutes.
Makes 1 quart.