Caramel comes first and is simple if you allow about a quarter cup of water to dissolve the brown sugar (2T) and let that heat until you can smell caramel. It will bubble and start to dry out. While this is happening gently warm 1 cup of cream in a separate pan and steep a vanilla bean in it.
It may cook dry but don’t worry just turn the heat to low and carefully add warmed cream – and let the caramel release from the pan. Whisk to incorporate. When the mixture is a smooth consistency add 2 egg yolks and heat until the mixture thickens enough to coat the back of a wooden spoon. Add a dash of sherry so the ice cream doesn’t crystallize and chunky salt to taste..
Cool the entire pan with custardy mixture in a larger bowl of ice and then pour into the ice cream mold you choose. I’ve got round and square silicone ice cubes.
