Swirls of buttery golden caramel meet ribbons of fleur de sel and a luscious custard base in this ultra-decadent dessert. Each bite balances creamy sweetness with a subtle, savory edge for a rich, grown-up indulgence.

Ingredients

Custard Base

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 5 large egg yolks
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon fine sea salt

Caramel Swirl

• 1 cup granulated sugar
• 6 Tablespoons unsalted butter, cut into cubes
• 1/2 cup heavy cream, warmed
• 1/2 teaspoon flaky sea salt (such as Maldon or fleur de sel)

Preparation

1. Make the Custard Base: In a heavy saucepan, heat the cream and milk over medium heat until just steaming (do not boil).
2. In a separate bowl, whisk egg yolks with sugar until pale and thick. Slowly temper the hot cream mixture into the yolks, whisking constantly.
3. Return mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon.
4. Remove from heat. Stir in vanilla and fine sea salt. Strain through a fine mesh sieve into a clean bowl. Cool completely, then chill at least 4 hours or overnight.
5. Prepare the Salted Caramel Swirl: In a dry saucepan over medium heat, melt the sugar, swirling the pan gently as it turns amber.
6. Once fully melted and golden, whisk in butter until smooth. Slowly pour in the warm cream (it will bubble), whisking until glossy. Stir in flaky sea salt.
7. Cool to room temperature. The caramel should be pourable but thick enough to ribbon.
8. Churn the Ice Cream: Churn the chilled custard in your ice cream maker according to manufacturer’s instructions until it reaches soft-serve consistency.
9. Transfer one-third of the ice cream to a container, drizzle generously with caramel. Repeat in layers, ending with a caramel swirl. Use a butter knife to gently ripple the caramel through, being careful not to overmix.
10. Freeze: Cover and freeze 4–6 hours, or until firm.

Serving Suggestions

• Scoop into waffle cones and sprinkle with extra sea salt flakes.
• Top with warm brownie chunks or buttered pecans.
• For a dinner-party dessert, serve with poached pears or dark chocolate shards and a drizzle of espresso.