Salted Caramel

Steps

1. Warm 160 ml whipping cream160 ml whipping cream⅔ cup heavy cream240 ml whipping cream240 ml whipping cream1 cup heavy cream in the microwave for 30 seconds. Keep it next to the stove.
2. Melt 75 g caster or granulated sugar90 ml caster or granulated sugar¼ cup + 2 tbsp granulated sugar115 g caster or granulated sugar130 ml caster or granulated sugar½ cup + 1 tbsp granulated sugar in a saucepan over medium heat, swirling, until deep amber, 5 to 7 minutes.
3. Off the heat, carefully whisk in the warm cream. It will bubble up hard.
4. Whisk in 240 ml whole milk240 ml whole milk1 cup whole milk360 ml whole milk360 ml whole milk1½ cups whole milk, ¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt and ½ tsp vanilla extract or paste½ tsp vanilla extract or paste½ tsp vanilla extract¾ tsp vanilla extract or paste¾ tsp vanilla extract or paste¾ tsp vanilla extract over low heat until any hard caramel dissolves.
5. Pour into the tubpint, cool to room temperature, then put the lid on.
6. Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
7. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
8. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.

To serve: Drizzle with caramel sauce and finish with a few flakes of sea salt.