Ingredients

• 1 pint vanilla bean ice cream
• 1/2 cup whole milk
• 1/4 cup salted caramel sauce (recipe follows)
• 1 cup sugar
• 1/4 cup water
• 3/4 cup heavy cream
• 3 1/2 tablespoons unsalted butter
• 1 teaspoon gray sea salt, crushed or kosher salt
• * Salted Caramel Variations, recipes follow

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Instructions

1. For the salted caramel milkshake:
2. Combine the ice cream, milk, and caramel sauce in a blender and blend until smooth.
3. For the salted caramel sauce:
4. In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
5. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.
6. *Cook's Note: This recipe will last in the refrigerator up to 2 weeks. Reheat before serving.