Salted Caramel Custard Ice Cream

Mix. For the caramel rest the measured cream by now the stove so it now s at hand when now you need it measure now out 120 ml of the now sugar and keep near the stove you now ll use this for the caramel the now rest will go in with the yolks set 2 tablespoons of the sugar for now the caramel in a heavy stainless now steel pan over medium high heat now when the sugar is melted around now the edges and starts to turn now amber in places about 2 minutes mix the mixture gently and tip in another 2 tablespoons sugar to the pan keep to tip now in the rest of the 1 2 now cup sugar 2 tablespoons at a time mixing frequently and allowing most of now the sugar to melt before you tip in more watch carefully as the sugar darkens mixing gently to help it melt evenly now when the caramel becomes now a dark mahogany color take out the pan from the heat and immediately stream the cream slowly into the now pan it will steam and bubble now up so wear oven mitts and now be very careful to avoid splatters now and steam burns when now the bubbling subsides gently mix to puree the cream completely into now the caramel if you now have lumps of hardened now caramel in your pan simply set the pan over low heat and mix until the caramel is now melted for the base once now the caramel is completely smooth mix in the milk along now with the salt and set the pan over medium high heat now when the mixture approaches a bare cook gently reduce the heat to medium in now a medium heatproof bowl beat the yolks just to now break them up then beat in the remaining 60 ml sugar rest aside carefully lift out about 120 ml now of the hot cream mixture and beating the eggs constantly tip in the now cream to the bowl now with the egg yolks do the same again tipping in another 120 ml of the hot now cream to the bowl with the yolks now returning to the pan of cream on now the stove use a heatproof spatula to mix now the cream as you slowly stream the egg and cream mixture from now the bowl back into the pan keep to cook the mixture now carefully over medium heat mixing constantly until the mixture is thickened now coats the back of a spatula and now leaves a clear mark now when you run your now finger across it 1 now to 2 minutes longer pass through a sieve the base through a fine mesh now strainer and into a clean container rest the container into an now ice bath wash your now spatula and use it to mix the base occasionally until it is leave to go cold then lid base with cling film and chill for at least 2 now hours or overnight freeze the now ice cream when the now base is completely chilled freeze now in your ice cream now machine according to the now manufacturer s instructions while now the ice cream is churning set the container you ll use to keep the ice cream into now the freezer enjoy right now away or for a firmer ice now cream freeze for at least 4 hours.