Ingredients

• 3 cups pasteurized camel milk
• 1 cup pasteurized heavy cream, divided
• 1/2 cup sugar, for caramel
• 2 tbsp water, for caramel
• 1 tbsp butter
• 1/2 tsp fine salt, for caramel
• 1/2 cup sugar, for custard
• 5 large egg yolks

Method

1. For caramel, heat 1/2 cup sugar and water in a small deep saucepan until amber, swirling rather than stirring after boiling. Off heat, carefully add 1/2 cup warm cream in small additions; it bubbles. Stir in butter and salt, then cool and refrigerate.
2. Heat milk and remaining 1/2 cup cream until steaming. Whisk yolks with the separate 1/2 cup sugar. Slowly temper with hot dairy and return to the saucepan.
3. Stir on low until 170 to 175°F and spoon-coating. Strain and cool quickly in an ice bath, then refrigerate at least 4 hours.
4. Churn the cold base according to the machine directions.
5. Layer ice cream in a container with spoonfuls of cold caramel; drag a knife through once or twice.
6. Freeze about 3 hours until firm.