Caramel:
Heat the sugar in a dry heavy-bottomed sauce pan over medium heat, stirring with
a fork to heat the sugar evenly, until it starts to melt, then stop stirring and
swirl the pan so the sugar melts evenly, and continue cooking until it is a dark
amber color.
Carefully add the heavy cream (the mixture will splatter) and cook, stirring
until all the caramel has dissolved. Transfer to a heat-proof bowl and stir in
the sea salt.
Set the caramel mixture over a bowl filled with ice water and stir until chilled
to room temperature. Combine the caramel mixture with the Ice Cream Base and add
the vanilla.
Ice Cream Base:
Heat the milk in a sauce pan over medium-low heat.
Prepare an ice bath by setting a 2-quart bowl over a larger bowl partially
filled with ice water.
Set a strainer over the smaller bowl and set aside.
In a separate bowl, whisk together the egg yolks and sugar until pale yellow in
color and the sugar has dissolved. Gradually pour the warmed milk into the yolk
mixture, whisking constantly. Pour the mixture back into the same saucepan you
used to warm the milk. Cook for 3 to 5 minutes, stirring constantly, until the
custard thickens and coats the back of a wooden spoon.
Strain the custard into the top bowl of the ice bath to stop the cooking
process. Add the heavy cream and stir over the ice bath until cool. Cover the
bowl with plastic wrap and chill thoroughly, preferably overnight. Yield: about
3 cups.
Freeze in an ice cream machine according to manufacturer's directions.