Add 1 cup of sugar to a large saucepan and heat until it starts to melt. Occasionally mix the sugar until it turns into a dark amber colour.
Stir in 1 1/4 cups cream and cook until the caramel dissolves.
Transfer liquid to a bowl and stir in salt and vanilla then allow cooling.
Add remaining milk, cream, and sugar to a saucepan and stir until it starts to simmer.
Whisk egg yolks in a bowl then slowly pour a cup of the heated milk to the eggs, all the while whisking. Once combined, pour the egg mixture into the milk and heat until it thickens. The custard base should be thick enough to coat the back of a spoon.
Pour ice cream base through a strainer and then add the caramel and stir in. Add to an airtight container and cool in the fridge for at least 3 hours, preferable overnight.
Churn ice cream following the manufacturer's instructions. Then add to a container and freeze for at least 3 hours.