1 ¼ cups sugar, divided
2 ¼ cups heavy cream, divided
½ teaspoon flaky sea salt such as Maldon or Fleur de Sel
½ teaspoon Gluten Free vanilla extract
1 cup whole milk
3 large eggs
Heat 1 cup sugar in a dry large heavy skillet over medium heat, stirring to heat sugar evenly until it starts to melt. Do not stir after this point, only swirl the skillet occasionally so sugar melts evenly, until it is dark amber.
Add 1 ¼ cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved, and the mixture is thoroughly combines. Pass mixture through a fine sieve. Transfer to a bowl and stir in salt and vanilla. Cool to room temperature.
Meanwhile scald milk and remaining cream.
Lightly whisk eggs and remaining sugar in a stand mixer, and then add the scalded mixture in a slow stream running down the side of the bowl on a low speed. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon. Pour custard through a fine-mesh sieve into a large bowl, and then stir in cooled caramel.
Chill custard, stirring occasionally, until very cold, about 1 hour in the freezer. Freeze custard in ice cream maker according to manufacturer’s instructions, then transfer to a suitable freezing container and put in freezer to firm up. This ice cream will remain very soft even after freezing. Lower the temperature of your freezer if necessary to fully harden.
Recipe Credit: Cherry Tea Cakes
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