Be sure to use good salt. I use
fleur de sel, but if you don’t have it, a mild-tasting sea salt will do in a pinch, such as
Maldon, fine gray salt, or kosher salt. Don’t use ordinary fine table salt; it’s far too harsh.
In step 6, all of the caramel may not dissolve. Stirring it over very low heat should melt any stubborn bits. If not, don’t worry; they’ll be strained out later. Because of the caramel in this ice cream, once churned and frozen, it’ll remain nice & creamy.
As noted, this is an update from a previous recipe which had 1 1/2 cups (300g) for sugar in the caramel custard, which some readers reported made the finished ice cream quite soft. I reduced it by 1/4 cup (50g). But if you like the caramel flavor stronger, you’re welcome to use 1 1/2 cups of sugar in step #5.