Salted Caramel Ice Cream

Instructions

Start with mixing all dry ingredients except the sucrose in a bowl and mix well.
Prepare the egg yolks in another bowl.
Make a dry caramel by melting the sugar (sucrose) in a heavy bottomed pan on medium heat.

Don’t stir just let the sugar melt.

When it turns golden brown turn off the heat. (Here you can decide how dark you want your caramel.)
Stir in the butter using a wooden spoon.

When the butter has melted add the cream.
You will get clumps at this point. But don’t worry, turn the heat back on and stir and the clumps will dissolve.
Now you add the milk and the dry ingredients.
Mix well.
Temper the egg yolks and slowly bring the mix to 84C/183F.
(Make sure you have low-medium heat, stir constantly, use a good thermometer, should take at least 10 minutes)
Transfer to a ziplock bag and chill in ice water or cold water.

When chilled add the lemon juice and let it rest in the fridge overnight (or at least 4 hours).
Run in ice cream machine.