1¼ cup sugar
2¼ cup cream
1 tsp Cerebos sea salt
½ tsp vanilla extract
1 cup full cream milk
3 large eggs


Heat 1 cup sugar in a saucepan, swirl, do not stir. Ensure sugar is evenly spread on the base of the pot
When it is an amber colour, add 1¼ cup cream. It will bubble up. Stir until caramel has dissolved
Transfer to a bowl and add vanilla extract and Cerebos salt
Allow to cool completely
While cooling, bring milk, remaining cream and sugar to the boil. Stir continuously until sugar has dissolved
Lightly whisks eggs, temper with milk mixture and return to the heat until the mixture is thick enough to coat the back of a spoon
Stir constantly
Pour custard through a sieve and stir in the cool salted caramel
Chill until cool
Churn in the ice cream machine