salted caramel ice cream

2 cups milk (i used 2%)
1 1/2 cups granulated sugar
4 Tbs unsalted butter
generous 1/2 tsp sea salt
1 cup half and half (you can use cream if you prefer)
6 large egg yolks
1 tsp vanilla
add to make turtle ice cream:
1/2 cup bittersweet chocolate chips--melted (optional)
1/2 cup roasted almonds (optional)

whisk egg yolks and sea salt in a bowl, set aside.  in a saucepan, cook sugar until it becomes caramel in color.  be careful to swirl so all bits are melted, but do not over-stir. watch the sugar closely, as it can go from perfect to burned in an instant.  remove from heat and drop in butter and milk.  mixture might seize, but if it does, put it on a gentle heat until it becomes liquid.  add the half and half and bring to a simmer.  temper the eggs with the hot milk mixture and pour back into the saucepan. cook over low heat until the cream becomes thickened to anappe. be careful not to overcook.  pour through a sieve into a bowl and chill until ready to use.  the ice cream custard should be fully chilled before putting into the machine.  churn according to manufacturer's instructions.  when the ice cream is almost done, pour chocolate by spoonfuls into machine (if using). it will create frozen pieces and strands of chocolate in the ice cream. mix in almonds just before transferring to freezer container.