At a glance
You're whipping up a luxurious homemade salted caramel ice cream that takes about five hours from start to finish, mostly hands-off freezing time. The hands-on work involves making a silky caramel custard by melting sugar, adding butter and milk, then tempering egg yolks and cooking until it reaches pudding-like consistency — the trickiest part is keeping the heat steady and stirring constantly to avoid lumps. Once cooled and mixed with cream and vanilla, you'll either churn it in an ice cream maker or freeze it manually, whisking often for that creamy texture.
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Make the caramel
Melt the sugar into a caramel, stir in the butter, then gradually pour in the hot milk, stirring constantly. Let the caramel dissolve completely.
For this step
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Prepare the custard mixture
Meanwhile, whisk together the egg yolks, flour and salt. Pour a little of the hot milk into the egg yolk mixture, whisk to combine, then pour it back into the caramel milk. Cook over heat, stirring constantly with a whisk, until the mixture reaches the consistency of a thin pudding.
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Cool the mixture
Take off the heat, stir in the vanilla extract and cream, and let it cool completely.
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