Instructions

1. In a medium saucepan, heat the granulated sugar over medium heat, stirring occasionally until it melts and turns a deep amber color, about 8-10 minutes. Watch closely to prevent burning.
2. Once the sugar has melted, carefully add the unsalted butter and stir until completely melted and combined. Remove the saucepan from heat.
3. Slowly whisk in the heavy cream until the mixture is smooth. Be cautious as the mixture may bubble up. Stir in the whole milk, sea salt, and vanilla extract until well combined.
4. In a separate bowl, whisk the egg yolks until they are well beaten. Gradually pour a small amount of the hot caramel mixture into the egg yolks, whisking constantly to temper the eggs and prevent them from scrambling.
5. Pour the tempered egg mixture back into the saucepan with the remaining caramel mixture. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-15 minutes.
6. Strain the mixture through a fine-mesh sieve into a bowl to remove any bits of cooked egg. Cover and refrigerate until completely cool, at least 2 hours or overnight.
7. Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
8. Transfer the ice cream to a lidded container and freeze until firm, at least 4 hours or overnight.
9. Serve scoops of salted caramel ice cream drizzled with extra caramel sauce and a sprinkle of sea salt on top for an extra treat.