3/4 cup good quality salted butter, cut in 1 Tbsp sized pieces
1 cup heavy cream
2 cups heavy cream
2 cups milk
the seeds of 1 vanilla bean
1 cup salted caramel
Fleur de Sel or other sea salt for sprinkling
Before you begin melting the sugar for the caramel, have the butter and cream close by as well as another heat proof container to pour it into.
In a large deep skillet, cook the sugar over medium heat until melted and amber in color. Try not to stir it until at least half of it is melted. If you do and lumps form, they may melt back in, but it they don't you can strain the caramel. The caramel should be the correct color just after it begins to smoke. If you like your caramel a bit bitter, you can cook it a touch longer, but be careful not to burn it.
Add the butter and stir until combined.
Remove from heat and stir in cream. Stir until all the cream in incorporated into the caramel. Be very careful when you add both the butter and the cream because it will bubble up and could splatter you.
Pour into a bowl and let the caramel come to room temperature. Refrigerate until cold before using in ice cream.
Stir together milk, cream, vanilla bean seeds, and salted caramel.
Pour into the bowl of an ice cream maker and freeze according to manufacturer's directions.
Serve with additional salted caramel and sea salt if desired.
Recipe by From Calculu∫ to Cupcake∫ at https://www.fromcalculustocupcakes.com/salted-caramel-ice-cream/