3/4 cup sugar
3 Tbsp. water

  • heat over medium heat, swirling frequently until sugar turns dark brown

1/2 cup sugar
2 cups heavy cream
1 cup milk
1/8 tsp. salt

  • add to sugar and mix until smooth

6 egg yolks
1/4 tsp. kosher salt

  • whisk yolks in a separate bowl
  • slowly pour 1/3 of cream mixture into yolks while whisking
  • add yolk/cream mixture to main pot and heat until the mixture reaches 170°F
  • strain through a mesh sieve, cool to room temperature, and chill at least 4 hours
  • process in ice cream maker following normal directions, adding salt for last 2 minutes

source: https://cooking.nytimes.com/recipes/1016626-salted-caramel-ice-cream