Caramel Ice Cream

 
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  •  6 Tablespoons Salted Butter

  • 3/4 Cup Turbinado (Raw) Sugar (regular sugar works just fine too!)

  • 2 1/2 Cup Heavy Cream

  • 1/2 Teaspoon Vanilla Extract

  • Pinch of Sea Salt

Melt the butter in a heavy medium size (preferably deep) saucepan over medium heat.

Add sugar, stirring frequently (with a whisk), until the sugar is melted and is a deep golden brown color (you may start to smell a slightly burning aroma or notice that the edges begin to look like they’re burning).

Remove from heat and immediately whisk in half of the cream (mixture will bubble pretty violently, so you may want to be wearing long sleeves when you make this). Stir in the remainder of cream until thoroughly combined.

Whisk in the vanilla and salt.

Cover and refrigerate until cold or overnight.

Stir the chilled caramel; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer’s directions.

When finished, the ice cream will be soft but ready to eat.

For firmer ice cream, transfer mixture to a freezer-safe container and freeze several hours