1 1/4 cups granulated sugar, divided use
2 1/4 cups heavy cream, divided use
1/4 cup unsalted butter
1/2 - to 3/4 teaspoon flaky sea salt (depending on how salty your sea salt is)
1 teaspoon vanilla extract
3 large eggs
1 cup whole milk
Heat 1 cup sugar in a dutch oven over medium heat until sugar starts to melt. Reduce heat to medium-medium low and constantly whisk sugar until it turns deep golden brown. Whisk in 1 1/4 cups heavy cream and butter, and contiue to whisk until well combined, sugar is dissolved, and deep golden brown in color. Remove pot from heat and whisk in salt and vanilla until combined. Pour caramel sauce in a large mixing bowl.
Whisk eggs together in a large mixing bowl.
In a large saucepan, over medium heat, whisk together remaining 1/4 cup sugar, 1 cup heavy cream and milk; bring mixture to a simmer, whisking frequently. Gradually whisk half of hot cream mixture into eggs until well combined. Whisk egg-cream mixture back into saucepan containing remaining cream. Cook, whisking constantly, until custard reaches 170 degrees F, or coats the back of a spoon.
Whisk custard mixture into bowl with caramel sauce until well combined. Cover and chill overnight.
Freeze caramel custard in an ice cream maker according to manufacturers' instructions.
Makes 8 servings