• 1 ½ cups Sugar
• ½ cup Water
• 1 cup Heavy Cream, hot
• 2 tablespoons Butter
• Kosher Salt, to taste
• 1 ¾ cup Heavy Cream, chilled
• 1 ½ cup Whole Milk
• ½ tablespoon Vanilla

1. Place the sugar and water in saucepan, stirring to dissolve the sugar
2. Heat on high and bring to a boil
3. Using a basting brush dipped in water, brush the sides of the pan down to dissolve any sugar crystals that form
4. Continue cooking until the sugar starts to turn a deep amber; as soon as it reaches this point, immediately remove from the heat or it will burn
5. Wearing oven mitts, slowly pour the hot heavy cream into the caramel and whisk it in; the mixture will bubble severely, but will calm down as you mix; add the butter to the mixture and mix in until it is melted and fully incorporated
6. Add kosher salt to the caramel, little by little, tasting, until desired saltiness is achieved
7. Pour half of the caramel into an air tight container and set out at room temperature to cool
8. In a mixing bowl, whisk together the remaining half of the caramel, chilled cream, milk and vanilla
9. Refrigerate until cold
10. Stir together well after chilling and freeze it in an ice cream maker according to the manufacturers instructions
11. When the ice cream is fully frozen, pour the room temperature caramel into the ice cream and let it swirl through the mixture
12. Scoop into container and freeze until firm
13. Top with pralines pecans

Here is the ice cream maker I use!