- 1 1/2 cups granulated sugar
- 1/4 cup light corn syrup
- 1 1/4 cups heavy cream
- 2 tablespoons unsalted butter, cut into several pieces
- 1/2 teaspoon kosher salt
Ice Cream Base
- 1/2 cup granulated sugar
- 2 tablespoons dry milk powder
- 1/4 teaspoon xanthan gum
- 2 tablespoons light corn syrup
- 1 1/3 cups whole milk
- 1 1/3 cups heavy cream
- 1 1/4 teaspoons fleur de sel
- 1/4 cup water
- Combine the sugar, corn syrup and 1/4 cup water in a medium saucepan, and stir until all of the sugar looks wet. Cover, set the pan over medium-high, and cook, stirring occasionally, until the sugar has completely melted, about 3 minutes.
- Continue to cook, covered, without stirring, until the mixture has thickened slightly, about 3 minutes. Remove the lid and continue cooking without stirring, but paying close attention, until the mixture turns the color of dark maple syrup, about 5 minutes more.
- Take the pan off the heat and immediately and gradually pour in the cream, going slowly at first and then speeding up to a nice steady stream, whisking as you pour.
- Put the pan over medium-high heat again. Attach a candy thermometer to the side of the pan.
- Let the mixture simmer, stirring occasionally, until it registers 230 degrees on the thermometer, about 3 minutes. Take the pan off the heat and add the butter and salt, stirring slowly but constantly until the butter has completely melted.
- Let the caramel cool to room temperature, then use it right away or transfer it to an airtight container and refrigerate it for up to 2 weeks. Separation is totally normal; just make sure to stir the caramel well before using it.
Ice Cream Base
- Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
- Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth.
- Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.
- Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours.
- Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months.
- Combine 1/4 cup water and the fleur de sel in a small saucepan, set it over medium heat, and cook, stirring, just until the salt has completely dissolved, less than 1 minute. Let it cool to room temperature.
- Put the ice cream base and the salt mixture into a bowl and whisk to combine. Pour the mixture into an ice cream maker and turn on the machine. Churn just until the mixture has the texture of soft-serve.
- Put the caramel in a warm place or warm it in a small saucepan over very low heat just until it’s dizzleable, but not so warm that it’ll melt the ice cream.
- Quickly alternate spooning layers of the ice cream and drizzling on a generous spiral of caramel in freezer friendly containers.
- Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.