Salted Caramel Frozen Custard

In a heavy-bottomed saucepan, combine 0.25 cup sugar with 2 tbsp water over medium heat. Stir gently until sugar dissolves, then stop stirring and let it cook undisturbed for 5–8 minutes until deep amber in color.

Remove from heat. Slowly pour in 0.33 cup room-temperature heavy cream and 3 tbsp butter, stirring carefully. The mixture will bubble; stir until smooth.

Stir in 0.5 tsp vanilla extract and 0.25 tsp salt. Transfer to a bowl and cool to room temperature, then refrigerate until cold.

In a saucepan, combine 1.5 cups heavy cream and 1 cup milk. Heat over medium until it reaches 180°F (82°C), stirring occasionally. Do not boil.

In a separate bowl, whisk 5 egg yolks with 0.5 cup sugar until pale and thick, about 2 minutes.

Slowly pour the hot cream mixture into the egg mixture while whisking constantly to temper the eggs. Pour the combined mixture back into the saucepan.

Cook over medium-low heat, stirring constantly with a whisk, until the mixture reaches 160°F (71°C) on an instant-read thermometer, about 5–8 minutes. Do not exceed 165°F.

Remove from heat. Stir in 1 tsp vanilla extract and 0.25 tsp salt. Pour through a fine-mesh strainer into a bowl to remove any cooked egg bits.

Cover and refrigerate the custard base until completely cold, at least 4 hours or up to 24 hours.

Pour the cold custard into an ice-cream maker and churn according to the manufacturer's instructions, about 20–25 minutes, until it reaches soft-serve consistency.

Fold or swirl in half of the cooled salted caramel sauce during the last minute of churning, reserving the rest for topping.

Transfer to an airtight container and freeze for at least 4 hours until firm. Top individual scoops with reserved caramel sauce, chopped pistachios, and a pinch of sea salt before serving.