Salted Caramel Ice Cream

This is the base recipe for the caramel icecream that goes with Butterscotch PotdeCremes. Makes 2 quarts: 2 1/2 cups sugar, divided, 4 1/2 cups heavy cream, divided, 1 tsp Sea Salt 1 tsp Vanilla extract (Prefer to use vanilla bean) 2 cups whole milk 6 large eggs Heat 2 cups sugar in heavy skillet. Stirring with a fork and cook until dark amber. Add 2 1/2 cups cream, and cook until caramel dissolves. Transfer to bowl and stir in the sea salt and vanilla. Cool to room temp. Meanwhile, bring milk, reamaing cups cream and remaining 1/2 cup sugar to a boil. Lightly whisk eggs in a medium bowl, then add half of hot milk mix. Pour back into saucepan and cook over heat, stirring occasionaly with wooden spoon unil 170 degrees farenheit. (or coats back of spoon) Pour custard through chinois into large bowl, then stir in the cooled caramel. Chill and then freeze in machine.