Caramel ice cream with salted butter

For the ice cream:
g. 150 sugar for the caramel
g. 50 salted butter
g. 400 fresh whole milk
g. 200  fresh cream
n. 1 tablespoon of sugar
n. 3 egg yolks
pinch of salt flake

Method:
Bring the ingredients at room temperature. Prepare the caramel  (very dark amber), remove the pan from the heat and immediately add the butter, stirring quickly all , stirring constantly, add the cream and finally the milk. Work the egg yolks with a spoon of sugar and of the hot mixture, stirring constantly with a whisk, to temper the yolks, pour everything into the saucepan and cook over a very gentle heat, stirring continuously. When the cream is slightly thickened (do not exceed 80°C) , remove from heat and immediately pour into a container (preferably previously placed in another container, filled with lots of ice and cold water). Once cooled, leave the cream in the refrigerator for at least 4 hours before pouring it into ice cream maker.