Serve it over brownies with caramel sauce. It can be a dessert, a snack or a late night gourmet party of awesomeness!
Step 1: Make the Caramel
Take 1 1/3 cup of sugar in a heavy saucepan and cook it over medium high heat until it starts to melt. It should take about 5 minutes. Keep stirring, don't stop. Keep cooking until the sugar is golden brown and completely melted.
Step 2: Whip the Eggs
Whip 6 large egg yolks in a heat proof bowl with 1 teaspoon of vanilla and 3/4 teaspoon of fine sea salt. Whip them. Whip them good, until they are fluffy, doubled and light yellow. This should take about 2 minutes.
Step 3: Finish the Custard
Add 4 tablespoons of salted butter to the Carmel. Set it in GENTLY, or you will burn the person taking pictures for you...also add 1 1/2 cups of heavy cream and 1 1/2 cups of milk. Whisking constantly, pour about 1 cup of the caramel into the egg mixture. Add that mixture back into the sauce pan and cook and stir until it is thick enough to coat the back of a spoon. DO NOT LET IT BOIL.
Step 4: Chill
Put in in the fridge to chill. While the ice cream is chilling, go chill out, take a nap, watch some tv. Chill for at least 3 hours.
Step 5: Pour Into an Ice Cream Freezer
Pour the chilled mixture into any ice cream maker and churn according to the manufacturers instructions. Put the ice cream in a freezer container and freeze until firm.
Step 6: Enjoy!
Chill out and enjoy your ice cream!