2 cups sugar
3/4 teaspoon sea salt, such as fleur de sel
2 cups whole milk, divided
4 tablespoons salted butter
Scant 1/2 teaspoon sea salt
1 cup heavy cream
5 large egg yolks
3/4 teaspoon vanilla extract
To make the caramel praline, spread the ½ cup (100 gr) of sugar in an even layer in a medium-sized, unlined heavy duty saucepan: I use a 6 quart/liter pan.
Line a baking sheet with a silicone baking mat or brush it sparingly with unflavored oil.
Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved.
Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn. It won’t take long.
Without hesitation, sprinkle in the ¾ teaspoon salt without stirring (don’t even pause to scratch your nose), then pour the caramel onto the prepared baking sheet.
Lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to harden and cool.
To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they’re floating.
Nest a smaller metal bowl (at least 2 quarts/liters) over the ice, pour 1 cup (250 ml) of the milk into the inner bowl, and rest a mesh strainer on top of it.
Spread 1½ cups (300 gr) sugar in the saucepan in an even layer. Cook over moderate heat, until caramelized, using the same method described in Step #2.
Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go.
The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in 1 cup (250 ml) of the milk.
Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly.
Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160-170 F (71-77 C).
Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
While the ice cream is churning, crumble the hardened caramel praline into very little bits, about the size of very large confetti (about ½-inch, or 1 cm).
Once your caramel ice cream is churned, quickly stir in the crushed caramel, then chill in the freezer until firm.