Ingredients
1cupgranulated sugar
¼cuplight corn syrup
⅓cupwater
¼cupunsalted butter
2cupsheavy creamdivided
½tspvanilla extract
2cupswhole milk
2½tbspcornstarch
½tspcoarse sea saltpartially crushed
Preparation
In a heavy-bottomed 3-quart saucepan, heat the sugar, corn syrup, and water over moderately high heat.
Whisk constantly to dissolve the sugar.
Once the mixture reaches a boil, stop whisking and allow the mixture to come to a boil until it reaches a dark amber color, carefully swirling the pan occasionally.
Once it reaches a dark amber color, immediately add the butter, then whisk until the butter has melted.
Remove from heat.
Wait 3 seconds, then carefully pour in ⅔ cup of the heavy cream, and immediately whisk to combine.
Whisk until mixture the is smooth, then stir in the vanilla.
Set aside to cool slightly.
In a separate medium saucepan, bring remaining the 1 ⅓ cups heavy cream and 1 ⅓ cup of the milk just to a boil over medium-high heat. Stir occasionally.
In a small mixing bowl, whisk together the cornstarch and the remaining ¼ cup of milk until smooth.
Once the mixture begins to bubble, stir in the cornstarch mixture.
Reduce the heat to medium-low, then cook for 4 to 5 minutes, stirring constantly until mixture has thickened well and coats the back of a wooden spoon.
Remove from heat, then stir in the caramel sauce.
Transfer the mixture to a heat proof container, then chill in refrigerator until completely cool.
Once cool, transfer to the freezer and chill for 1 to 1½ hours until very cold. Stir occasionally during the chilling process.
Process the mixture in an ice cream maker according to manufactures directions.
Add sea salt during the last 5 minutes of mixing.
Return the ice cream to the container, then cover.
Transfer to the freezer, then freeze until semi-firm or firm.
Serve cold over sugar cones, and enjoy!
