Stir the sugar using a fork over medium heat.

In the meantime, seperate the eggs and place the yolks in a medium bowl or jug. Discard the whites or save for another recipe.

Once the sugar begins to brown and melt, set the fork away and start to swirl the pan to mix the sugar evenly but DO NOT stir!

This is the exact color you want the caramel to be, a dark amber/ honey color! You may find that the sides of the pot might contain some grainy traces of sugar. That's fine, don't worry about it!

Add the butter.

Stir the butter using a wooden spoon or rubber scraper or spatula.

Add the salt and stir.

Add just 1 cup of the cream, reserve the other cup. It will begin to sizzle which is why it would be best to use a deep pot or pan to avoid flowing caramel. Continue stirring.

Add the milk and keep stirring over low heat untill the mixture scalds and begins to steam.

Whisk the egg yolks.

Add half of your hot mixture into the egg yolks whilst continuosly whisking to prevent curdling the egg yolks. Although it doesn't show on the picture, I used a ladel to slowly pour the hot mixture.

Add the mixture back to the pot whilst whisking continuosly.

Keep stirring with a whisk or a wooden spoon/ rubber scraper or spatula over low-medium heat until the custard is thickened and creamy. It's done when it coats the back of a spoon.

Remove frome heat and pour back into the bowl that we used earlier to whisk the eggs in. At that point, add the reserved cup of cream.

Add the vanilla extract.

Whisk untill thoroughly combined.

Cover the surface of the custard with plastic wrap, NOT JUST THE RIM OF THE BOWL! We do this to prevent a skin-like crust from developing on top.

Chill in an ice bath for an hour. An ice bath is to fill a large bowl third way with ice and 2 inches of water. Place the smaller bowl into the ice water. Make sure that you dont get water in the mix!

Once cooled down completely, remove from ice bath and whipe the bottom of the bowl with a towel or kitchen paper. And chill in the fridge overnight or 8 hours.

Just as we did at step 2, heat the sugar in a heavy based pan over low-medium heat. Stir with a fork to brown the caramel evenly. Stop stiring once the sugar begins to brown and start swirling the pan

As the sugar is browning, line a heat-proof tray/ baking sheet with aluminum foil and add a teaspoon of veg shortening or vegetable oil or even softened butter.

Use your hands to smear the shortening evenly on the sides and base of the tray. This is a crucial step to peel off the hardened caramel later.

Look for an amber honey color

Add the butter

Stir and cook over low heat for a minute.

Add the salt, stir and turn off the heat.

Immediately pour into the lined tray/baking sheet and allow to cool completely. (pour the caramel very carefully to avoid a nasty burn)

Once the custard is chilled, run it through a fine strainer to strain out any curdled lumps which will occur naturaly. I push it down the strainer using a ladel in circular motion.

Once strained and smooth, pour into your ice cream maker.

Let it churn in your ice cream maker according to the directions of the manufacturer's instructions. Don't have an ice cream maker? Follow the next step----->

Once hardened, peel off the caramel slab out of the aluminum foil. It should peel off easily.

Crack the caramel using a big knife. Cut or crack away into 1-2 inch bits and pieces, a few small shards are natural to happen.

Pour your churned ice cream base into a plastic container.

Add the crushed caramel and stir. How much you add is entirely up to you. Note that the caramel is hard now, but once it sits with the custard in the freezer, it will soften down real nice.

Add a few more on top

Pop a lid on the container, and you might as well just label it :)

Freeze overnight. So close now!

Scoop out, throw in a couple of chip ahoys to make ice cream sandwiches and go crazy!