1¼ cup granulated sugar, divided
2½ cups heavy cream (35%), divided
½ teaspoon flaky sea salt (such as Maldon)
½ teaspoon vanilla extract
¾ cups whole milk
In a heavy skillet with a light-coloured interior (enamel or stainless steel are good), heat 1 cup sugar over medium heat. Stir gently until the sugar starts to melt. When it does, stop stirring but continue to cook the sugar, swirling the skillet occasionally to ensure the sugar melts evenly. As needed, brush the sides of the pan with a natural-bristle pasty brush dipped in cold water, to prevent the sugar from crystallizing. Keep a careful watch on the colour of the caramel. It can go from perfect to burned in a few seconds. The caramel is done when it turns dark amber.
Immediately remove the pan from heat and carefully stir in 1¼ cups cream. Be careful, the mixture will spatter and steam! Continue cooking until all the caramel has dissolved. Pour the caramel into a bowl. Add sea salt and vanilla. Allow the caramel to cool to room temperature.
Meanwhile, bring the milk, the remaining 1¼ cups cream, and remaining ¼ cup sugar just to a boil. Allow to simmer 15 minutes then set aside to cool.
When both the milk mixture and caramel have cooled to room temperature, remove the skin from the milk mixture and stir it into the caramel. Refrigerate the mix, covered, for several hours (or overnight) and then pop it in the freezer for an hour just before churning. You want to churn this when it's really, really cold.
Churn in an ice cream maker according to manufacturer’s instructions. The ice cream will still be soft but should be firm enough to keep its shape when you remove the paddle. Transfer to an airtight container and freezer until firm. Note: Due to the high sugar content, this ice cream is unusually soft.
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