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Makes about one quart.
1 1/3 cups sugar 2 cups heavy cream 1 cup milk 1 vanilla bean split and scraped 1/4 teaspoon Kosher salt 8 egg yolks
In a large heavy stainless steel frying pan over medium heat, melt the sugar by swirling the pan to melt the sugar uniformly. Cook until the sugar starts to turn golden brown or caramel color. Immediately remove from the heat and let the caramel get a shade darker. Carefully add the heavy cream. The caramel will seize and get hard.
Place the pan over the heat and stirring constantly, heat the cream to melt the caramel. When the caramel is melted, add the milk, vanilla bean and salt over medium heat, heat the mixture until there are bubbles around the edges and a skin that forms on the top.
Place the egg yolks in a bowl. Temper the egg yolks by slowly adding the warm caramel cream mixture to the egg yolks, whisking constantly. When all of the warm caramel cream mixture has been added, pout the contents into a heavy saucepan. Using a rubber spatula or a flat bottom wooden spoon, stir the mixture constantly over medium heat until the mixture thickens and coats the back of the spoon or spatula, about 2 to 4 minutes. Immediately remove the pan from the heat and pour the mixture through a fine mesh strainer into a clean bowl. Immediately whisk the caramel mixture to cool it slightly.
Cover the bowl with plastic and place in the refrigerator until cold. Freeze the ice cream according to the directions with your particular ice cream machine.
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