Salted Caramel Ice Cream Makes 1 ½ quarts
1. To make the caramel sauce heat a medium size sauté pan over low heat until it is warm, but not hot. Add the sugar and spread in out evenly over the surface of the pan. Increase the heat to medium high and wait for the sugar to start to melt on the edges. Stir the sugar with a heat proof spatula until most of the sugar has dissolved. Any leftover clumps will melt as the sugar cooks. Cook the sugar, swirling it in the pan as is cooks, until it has a deep amber color. Remove the pan from the heat and immediately add the salt and the hot cream and whisk until smooth.
2. To make the ice cream base combine the egg yolks and brown sugar together in a large mixing bowl and whisk until they are pale and fluffy.
3. Place the cream and milk in a sauce pan. Add the vanilla and salt and bring the cream to a simmer over medium heat.
4. Slowly add the hot cream to the egg yolks while whisking. The goal is to temper the eggs without coagulating them. Return the custard to the sauce pan and continue to cook over medium heat until it reaches 180˚F, constantly stirring the custard with a heat resistant rubber spatula to avoid cooking the eggs.
5. Whisk in the sour cream and caramel sauce. Strain the custard through a fine mesh strainer and cool the mixture in a mixing bowl over an ice bath.
6. Once the ice cream base is cool make the churn according to the ice cream maker manufacturer's directions.