salted caramel ice cream

The flavor of this ice cream was fantastic, but a few things happened which make this a recipe-in-progress. For one, the caramel seized up and hardened when I added the cream. Luckily, you can simply heat the whole thing and wait for the caramel to melt again, which is what I did. Second, the ice cream never really doubled in sized like it normally does when I add it to the ice cream maker, meaning I had very little ice cream in the end. It scooped easily, though, like gelato, so this didn't effect the texture, although (and this is my third point) it scooped a little too easily, never getting as hard as I expect ice cream to get. And yet, despite the issues, the ice cream didn't last a day. It was good!

Even though I stuck with my tried-and-true Ben and Jerry's sweet cream base, I used Serious Eats method for creating the caramel. See their recipe for Bi-Rite Creamery's salted caramel ice cream:
http://www.seriouseats.com/recipes/2012/04/bi-rite-creamery-san-francisco-salted-caramel-ice-cream-recipe.html

Ingredients

3/4 cup sugar
2 cups heavy whipping cream
1 tsp kosher salt
2 eggs
1 cup whole milk

1 quart

Directions

Heat 1/2 cup sugar in a saute pan over medium heat, stirring occasionally to ensure that it melts evenly.

Once the sugar melts and turns amber, whisk in the heavy cream. (If the caramel hardens when you add the milk, just wait. It will melt again as the milk warms.)

Whisk in the salt. Set aside, and then cool in the refrigerator for 1 hour.

Whisk the eggs and remaining sugar until they turn light in color. Then whisk in the cream and milk. Add in the caramel.

Transfer the mixture to an ice cream maker and churn according to your machine.

Transfer to freezer-safe containers and freeze for at least 4 hours before serving.

6 hours