CARAMEL ICE CREAM
- 8 oz egg yolks
- 4 oz sugar
- 2 pt milk
- 1 pt heavy cream
- pinch salt
- 1/2 tsp vanilla
- 1 1/2 cup caramal (see below)
Combine milk and cream in a heavy bottomed saucepan. Heat over medium heat until just barely at a simmer. Mix yolks, salt, sugar and caramel.
Add around a cup of the hot cream to the yolk mixture and mix well.
Add yolk mix to the hot cream. Continue to cook until mixture has thickened slightly.
Remove from heat. Strain mix in a very fine strainer.
Chill. Turn mix in ice cream freezer.