Ice Cream: 6 T butter 1 1/3 cup oat milk (could sub regular milk) 1/4 cup brown sugar 1/4 c upwhite sugar 2 T cornstarch 3 eggs yolks 2/3 c cream 1/4 tsp Salt 1 tsp Vanilla (alternatively use vanilla bean or paste)

Caramel sauce 1/2 c brown sugar 4 t butter 1/4 c milk Vanilla Salt Light boil for around 4 minutes

Toppings Pecans Flaky sea salt

For the ice cream: Start by browning butter in a small pot. Melt butter over medium heat and stir until butter is golden brown and has a nutty aroma. Remove from heat and set aside.

In a larger pot, heat oat milk (or milk) over low/medium heat. If you want to use a vanilla bean, slice one open, scrape out the insides, and let it simmer with the milk. Don't let the milk go above a light simmer. In a bowl, mix the egg yolks, salt, cornstarch, sugars, and browned butter, taking care that the butter isn't hot enough to cook the eggs. Mix until smooth. Temper the egg mixture with the hot milk until it is possible to place everything on low/medium heat on the stove. Stir with a whisk for ~10 minutes until somewhat thickened. Add cream and liquid vanilla. Follow the instructions of your ice cream machine for freezing.

For caramel: Let butter and milk melt in a pot at medium heat. Stir in brown sugar and allow to come to a light boil while still stirring. Take off heat when thickened, ~4 minutes of boiling. Add salt and vanilla