Pour milk into a saucepan and place over medium-high heat.

Heat the milk to 180 degrees.

Whisk the egg yolks in a large bowl.

Temper the eggs with the hot milk and gradually add into the large bowl.

Return the egg-milk mixture to the saucepan.

Combine sugar, cream and butter in another saucepan and bring to a boil over medium heat.

Cook for 3 more minutes without stirring.

Remove from heat and stir in the flakey sea salt.

Add the caramel to the egg-milk mixture slowly while stirring.

Place the sauce pan over low heat and cook until it reaches 160 degrees.

Pour mixture into a bowl and place the bowl into an ice filled bowl to cool down the mixture.

Freeze in ice cream maker according to manufacturer’s instructions.