Yield: 3 quarts
15 large egg yolks
1/2 teaspoon salt
1/2 cup water
2-1/4 cups sugar
4-1/2 cups milk
4-1/2 cups heavy whipping cream
Place the egg yolks in a large stainless steel mixing bowl. Add the salt and whisk until smooth. Set aside.
Combine the sugar and water in a heavy-bottomed saucepot large enough to eventually hold the milk and cream. Dissolve the sugar in the water over low heat. Increase to high heat and cook the syrup until it is a golden amber color. While the sugar is caramelizing, scald the milk and cream.
As soon as the caramel is a golden-amber color, [I removed the syrup from the heat at this point] slowly add the milk and cream, 2 tablespoons at a time. Be very careful, as the mixture will bubble up. Whisk the caramel cream into the eggs. [I poured the custard mixture back into the pot and cooked over low heat, stirring constantly, until the mixture could coat the back of a spoon.]
Strain and refrigerate the ice cream base until cold.
Freeze according to ice cream machine manufacturer’s instructions.