Caramel ice cream recipe

5 large egg yolks
1/6 t. salt
8 t. water
2/3 cup + 4 t. sugar
1 1/2 cups milk
1 1/2 cups heavy whipping cream
Place the egg yolks in a large mixing bowl. Add the salt and whisk until smooth. Set aside. Combine the sugar
and water in a heavy-bottomed saucepan large enough to eventually hold the milk and cream. Dissolve the sugar
in the water over low heat. This may take a while. An alternative is to use the microwave, and then transfer the
sugar solution to a saucepan. Increase to high heat and cook the syrup until it is golden amber colored. While the
sugar is carmelizing, scald the milk and cream. As soon as the caramel is a golden-amber color, slowly add the
milk and cream, 2 T. at a time. Be very careful, as the mixture will bubble up. Whisk the caramel cream into the
eggs. Strain and refrigerate until cold. Freeze according to ice cream machine instructions.