In a saucepan, heat the sugar over medium heat, stirring constantly until it is completely melted and dark amber
Add 3 dl heavy whipping cream little by little, stirring until the caramel has dissolved
In a bowl, whisk together the sugar-cream-mixture, salt, and vanilla extract
In a clean saucepan, heat the whole milk, the rest of the heavy whipping cream, and egg yolks, whisking constantly, until it is at 76° C
Pour the custard though a fine-mesh strainer into the cooled caramel
Let cool to room temperature
Transfer the mixture to your ice cream maker and freeze according to the instructions for the ice cream machine
Transfer the ice cream to a airtight box and put it in the freezer for at leased 20 min before serving to make sure that it is frozen