Salted Caramel Ice Cream

I always thought making ice cream was hard.  This was a cake walk.  No pun intended.  This is delicious and even my daughter loved it.  The salt definitely did not turn off the kids.

You really don't need an ice cream maker to make ice cream.  Just freeze a glass bowl before you start.
  
Adapted from Epicurious
Ingredients:
1 1/4 cups sugar, divided
2 1/4 cups heavy cream, divided
1/2 teaspoon flaky sea salt such as Maldon
1/2 teaspoon pure vanilla extract
1 cup whole milk
3 large eggs

Directions:

1.  Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. This takes 8-10 minutes.
2.  Add 1 1/4 cups heavy cream and stir until all of caramel has dissolved. There will be chunks of sugar still left.  You can filter this later and leave the chunks to show it's home made.
3.  Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
4.  Bring milk, remaining cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.
5.  Whisk eggs in a medium bowl, and add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan with caramel and cook over medium heat, stirring constantly with a wooden spoon, until custard thickens up and coats back of spoon (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.
5.  Pour custard into frozen glass bowl or freezer ice cream container.  Stir mixture and the freeze custard.  Once frozen transfer to an air tight freezer container.