Creme Brulee Ice Cream with Burnt Sugar

Instructions:

1. Combine 2 cups heavy cream, 1 cup whole milk, 1/4 tsp fine sea salt, and 1 tbsp vanilla bean paste in a saucepan.
2. Heat over medium until the mixture reaches a gentle simmer with small bubbles forming around the edges; do not let it reach a rolling boil.
3. Remove from heat and let the mixture steep for 10 minutes.
4. In a separate bowl, whisk 5 large egg yolks and 3/4 cup granulated sugar until they turn a pale yellow color.
5. While whisking constantly, slowly drizzle approximately 1 cup of the warm cream into the egg yolks to temper them.
6. Pour the tempered egg mixture back into the main saucepan with the remaining cream.
7. Cook the mixture over low heat, stirring constantly with a spatula, until it coats the back of a spoon and reaches an internal temperature of 160°F/71°C.
8. Immediately strain the mixture through a fine-mesh strainer into a bowl to remove any stray egg bits.
9. Place 1/2 cup granulated sugar in a small skillet over medium heat; swirl the pan without stirring until the sugar melts into a deep amber liquid.
10. Quickly stir in 1 tbsp unsalted butter and pour the caramel onto parchment paper.
11. Let the caramel harden completely, then shatter it into tiny, pea-sized shards.
12. Place the custard in the refrigerator and chill for at least 4 hours.
13. Pour the cold custard base into an ice cream maker and churn according to the manufacturer's instructions.
14. During the last 2 minutes of churning, fold in the caramelized sugar shards.
15. Transfer the ice cream to an airtight freezer container and freeze for 4 hours for a firm scoop.