Caramel Ice Cream Recipe

Place the egg yolks in a large mixing bowl. Add the salt and whisk
until smooth. Set aside.

Combine the sugar and water in a heavy-bottomed saucepan large enough to
eventually hold the milk and cream. Dissolve the sugar in the water
over low heat. This may take a while. An alternative is to use the
microwave, and then transfer the sugar solution to a saucepan. Increase
to high heat and cook the syrup until it is golden amber colored. While
the sugar is carmelizing, scald the milk and cream.

As soon as the caramel is a golden-amber color, slowly add the milk and
cream, 2 T. at a time. Be very careful, as the mixture will bubble up.

Whisk the caramel cream into the eggs.

Strain and refrigerate until cold.

Freeze according to ice cream machine instructions.