2 cups whole milk
1 ¼ cup cane sugar (divided)
1 TBSP all-purpose flour
3 eggs, lightly beaten
2 cups heavy cream
1 tsp sea salt flakes (I used Maldon)
1 tsp vanilla extract
Whisk milk, ¼ cup sugar, and flour together in a large heavy bottomed pot over medium heat, stirring constantly. Stir approximately 15 to 20 minutes or until mixture thickens and coats a spoon. Be careful not to boil. Once custard is made, set aside.
Heat remaining 1 cup sugar in dry heavy skillet, over medium heat and stirring with a fork to heat evenly. Once sugar starts to melt, stop stirring and cook, swirling skillet occasionally to melt sugar evenly and until it is dark amber in color. Next, working quickly, add 1 cup heavy cream to cooked sugar, stirring until all sugar has dissolved.
Transfer caramel to a bowl and stir in sea salt and vanilla. Set aside to cool. Next add eggs to milk custard mixture a little at a time and stir with whisk to incorporate. Add cooled caramel mixture to custard mixture. Cook about 4 minutes, remove from heat and stir in remaining 1 cup heavy cream. Cool completely and then cover and chill at least 3-8 hours, stirring occasionally.
Pour into 1½ quart freezer container and freeze according to manufacturer instructions. Serve immediately or transfer to an airtight container and for a more firm ice-cream.