Place the sugar and water in a medium saucepan over medium heat. Stir until the sugar is dissolved, then stop stirring and allow the cooking to occur without any disturbance.

Bring to a deep amber colour, 8-10 minutes.

Take off the heat, and mix the heavy cream with a whisk (be careful it might bubble up).

Add the butter and salt and stir until combined. Let it cool down to room temperature.

In a medium pot, heat the milk and cream on the stove over medium-high heat until it is just coming to a simmer. Do not let it boil.

Beat the sugar and egg yolks in another bowl until pale and thick.

Slowly drizzle the hot milk mixture into the egg mixture, whisking constantly to temper.

Transfer the mixture back to the saucepan. Stir over medium heat with a wooden spoon until thickened enough to coat the back of the spoon (170-175°F / 77-80°C).

Remove from heat and strain into a large bowl through a fine-mesh sieve. Stir in the vanilla extract.

Add half the salted caramel sauce to the custard base.

Cover and chill until thoroughly cold, at least 4 hours, or overnight.

Churn in your ice cream maker for about 20-25 minutes, or as instructed by the manufacturer, and pour the mixture into freezer-friendly containers.

During the final few minutes of churning, drizzle in the remaining caramel sauce.

Spoon ice cream into an airtight container and freeze for at least 4 hours or until set.

Spoon into bowls with salted caramel ice cream and dig in!!