tablespoons pure vanilla extract)

For the Caramel Sauce

• 1 cup (200 g) granulated sugar
• 6 tablespoons unsalted butter, room temperature
• ½ cup (120 ml) heavy cream, warmed
• ½ teaspoon sea salt (optional, for salted caramel)
• 1 teaspoon vanilla extract

Equipment Needed

• Medium saucepan
• Whisk
• Mixing bowls
• Fine mesh strainer
• Ice cream maker
• Airtight continue reading …
  

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