1½ cups whole milk
1 cup granulated sugar
Pinch of kosher or sea salt
2½ cups heavy cream
½-1 Tbsp pure vanilla extract
Caramel sauce
Honey
Roasted, shelled sunflower seeds
1. In a medium bowl, combine milk, sugar, and salt until sugar is dissolved (use a hand mixer on low or a whisk). Stir in the heavy cream and vanilla. Cover and refrigerate a minimum of two hours (best overnight).
2. Whisk the mixture before adding to an ice cream maker and follow the manufacturer’s directions. When the mixture is thickened, remove from machine.
3. Make at least three layers of ice cream. Smooth ice cream in bottom of an airtight container. The size of your container will determine the number of layers and the amount of caramel, honey, and sunflower seeds in each layer. My taste-testers liked a ratio of 2 parts caramel to 1 part honey and 1 part sunflower seeds. For example: Drizzle ½ cup caramel, ¼ cup honey, and ¼ cup shelled, roasted sunflower seeds on each layer. Add more or less to taste. Repeat until your container is full, leaving room for a decorative swirl of caramel and a sprinkle of sunflower seeds on top. Freeze until hardened, 3-4 hours.
Makes approximately 5 cups.
Enjoy!