From Gourmet magazine, July 2006. This makes me want to borrow an ice cream maker!
1 C sugar
1/8 t salt
1 C heavy cream
1 C whole milk
6 large egg yolks
2 T light corn syrup
Cook sugar and salt in a dry 4-quart heavy pot over moderate heat, without stirring, until it begins to melt. Continue to cook, stirring occasionally with a long-handled wooden spoon, until sugar is melted into a deep caramel, 10-12 minutes.
Carefully pour in cream (caramel will harden and steam vigorously). Simmer over moderately low heat, stirring occasionally, until caramel is dissolved. Whisk in milk and return just to a boil, then remove from heat.
Whisk together yolks and corn syrup in a large bowl. Add half of the hot caramel mixture in a slow stream, whisking until well-combined. Add this in a slow stream to the remaining caramel mixture in the pot, whisking, then cook over low heat, stirring constantly with a wooden spoon, until it thickens and temperature is 170-175 degrees F (about 3 minutes).
Immediately pour through a sieve into a metal bowl set over ice water. Cool to room temperature, stirring occasionally (about 20 minutes).
Remove from ice bath and chill, covered, until cold (about an hour). Freeze in an ice cream maker. If you can wait (we never can, and always end up eating “soft serve”), put it in an airtight container and freeze until hard, about 4 hours. Serve with a pinch of sea salt as garnish.