1 1/4 cups sugar, divided
2 1/4 cups heavy cream, divided
1/2 tsp flaky sea salt
1/2 tsp pure vanilla extract
1 cup whole milk
3 large eggs
Heat 1 cup sugar in a dry 10 inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.
Add 1 1/4 cups cream (mixture will splatter) and cook, stirring until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temp.
Meanwhile, bring milk, remaining cup of cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.
Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly until custard coats the back of a spoon and registers 170 on an instant-read thermometer. Do not let boil. If lumpy, you can pour it through a fine mesh sieve. Stir in cooled caramel.
Chill custard, stirring occasionally until very cold, 3-6 hours.
Freeze in ice cream maker (it will be quite soft), then transfer to an airtight container and put in freezer to firm up.
*A quote from the unnamed gourmet magazine.