Salted Caramel Affogato

1. Add sugar to a dry pan and place it on medium heat without stirring and let it melt slowly.

2. Reduce the heat and let it fully melt to a nice amber color, remove from the heat, then whisk in the cream and salt.

3. Let the caramel cool completely, transfer it to a jar, and refrigerate it.

4. For the ice cream, whisk together yolks, cornstarch, and sugar in a saucepan.

5. Pour hot milk over the yolk mixture while whisking continuously, then heat till it thickens.

6. Strain the custard, cover with plastic wrap in contact with its surface, and cool completely.

7. Whisk the chilled cream to soft peaks, then add vanilla and the chilled custard mix, whisk again.

8. Add 1 cup caramel sauce to the cream mixture and mix well.

9. Churn the mixture in an ice cream machine as per machine instructions, then freeze for a minimum of four hours.

10. For the affogato, add two scoops of ice cream to a serving bowl and pour one shot of espresso over it.