1 1/4 C. sugar, divided (1 cup & 1/4 cup)
2 1/4 C. heavy cream, divided (1 1/4 cup & 1 cup)
1/2 tsp. flaky sea salt (I used Maldon)
1/2 tsp. vanilla extract
1 C. whole milk
3 lg. eggs, beaten
To make the caramel, heat 1 cup sugar over medium heat in a large, dry skillet. Stir continually with a fork to heat sugar until it begins to melt. Once it starts to melt, stop stirring and swirl sugar in pan occasionally until sugar melts evenly. It should be dark amber in color.
Add 1 1/4 C. cream and cook while stirring continually until all of the caramel is dissolved. Transfer to a bowl. Stir in sea salt and vanilla and cool to room temperature.
Heat milk, 1 cup cream, 1/4 cup sugar and beaten eggs in a medium saucepan over medium heat and stir. Be careful to not heat mixture too quickly or the eggs will scramble. Cook until mixture reaches 170 degrees. The mixture will coat back of a wooden spoon. Strain mixture through sieve into a bowl.
Stir in cooled caramel and chill mixture several hours or overnight. Process ice cream mixture in ice cream. machine according to manufacture’s directions. Pour into container and freeze to firm up the ice.cream.