Salted Caramel Ice Cream: 30 Minute Total

Instructions:

1. Pour granulated sugar into the saucepan over medium heat. Stir constantly with a spatula until the sugar melts into a golden liquid.
2. Continue heating until the syrup reaches a deep mahogany color (roughly 340°F / 170°C), ensuring it does not smoke.
3. Remove from heat and carefully whisk in the butter one tablespoon at a time until emulsified.
4. Stir in the heavy cream and vanilla extract. Once smooth, fold in the sea salt and set aside to cool to room temperature.
5. In a large mixing bowl, whisk together the whole milk, heavy whipping cream, and sugar until the sugar is completely dissolved.
6. Slowly pour the cooled salted caramel into the cream mixture, whisking vigorously until the color is uniform and velvety.
7. Cover and refrigerate the mixture for at least 4 hours (or overnight) to ensure a cold base.
8. Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions.