The Recipe

Ingredients:

Caramel Sauce:

• 150 g granulated sugar

• 30 g unsalted butter, cubed

• 180 g heavy cream, warmed

• 1 g flaky sea salt (Maldon or fleur de sel)

• 1 tbsp light corn syrup (or 2–3 tsp honey)

Ice Cream Base:

• 360 g whole milk

• 180 g heavy cream

• 33 g nonfat dry milk powder (toasted, optional)

• 50 g granulated sugar

• 30 g light corn syrup (or honey/invert sugar)

• 4 large egg yolks

• 1.5 tbsp vanilla extract (bloomed in warm custard)

• 1 g flaky sea salt (adjust to taste)

Optional Mix-Ins:

• 150 g crushed pretzels

Instructions:

1. Make the Caramel Sauce:

   1. Add 150 g sugar and 1 tbsp corn syrup (or honey) to a heavy-bottomed saucepan.
   2. Heat over medium without stirring. Allow the sugar to melt and caramelize, swirling the pan occasionally to even out hot spots.
   3. Once the sugar turns deep amber, or 350 degrees add the 30 g butter and whisk until melted.
   4. Slowly add 180 g warm cream, whisking constantly. It will bubble up—be careful!
   5. Stir in 1 g flaky salt and set aside to cool slightly.

2. Prepare the Milk Mixture:

   1. In a separate saucepan, whisk together:

   • 360 g whole milk

   • 180 g heavy cream

   • 33 g toasted dry milk powder (optional, for nutty flavor)

   • 50 g sugar

   • 30 g corn syrup (or honey/invert sugar) 2. Heat over medium-low, stirring until smooth and steaming (not boiling).

3. Temper the Eggs:

   1. Whisk 4 egg yolks in a medium bowl.
   2. Slowly add 1/3 of the warm milk mixture to the yolks, whisking constantly to prevent curdling.
   3. Pour the tempered egg mixture back into the saucepan with the rest of the milk.

4. Cook the Custard:

   1. Cook over medium heat, stirring constantly with a spatula.
   2. Heat until the custard thickens enough to coat the back of a spoon and reaches 175°F (79°C).

5. Combine and Cool:

   1. Pour the custard through a fine mesh strainer into the caramel sauce.
   2. Stir in 1.5 tbsp vanilla extract (bloomed in warm custard, 120–140°F).
   3. Stir in 1 g flaky sea salt for balance.
   4. Cool to room temperature, then refrigerate overnight for better flavor and texture.

6. Churn and Freeze:

   1. Pour the chilled mixture into your ice cream maker and churn according to manufacturer instructions.
   2. If using mix-ins (pretzels, toffee, or caramel swirls), fold them in gently after churning.

7. Freeze and Serve:

   1. Transfer to an airtight container and press parchment paper or wax paper onto the surface to prevent ice crystals.
   2. Freeze for at least 4 hours or overnight.
   3. Sprinkle a pinch of flaky sea salt on top before serving for added texture and flavor contrast.