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Place a fine-mesh sieve over a medium bowl set in a large bowl filled a third of the way with ice water; set aside.

Sprinkle a thin even layer of sugar into a large heavy saucepan. Cook undisturbed over medium heat until mostly melted, about 4 minutes. Sprinkle another layer of sugar over and cook, stirring around edges of saucepan with a heatproof spatula to move melted sugar to center, until mostly melted, another minute or so. Repeat until youve used 1 1/4 cups sugar and its mostly melted (there may be some undissolved clumps), 6-8 minutes. Continue cooking, swirling saucepan (do not stir), until caramel is very fluid and has turned dark amber, about 5 minutes.

Remove from heat and, adding gradually, stir in heavy cream. Caramel will seize, but dont worry. Place saucepan over low heat and stir until any hardened caramel is dissolved. Stir in vanilla and salt; set aside.

Whisk egg yolks and remaining 2 Tbsp. sugar in a medium bowl until lightened in color and thick, about 1 minute. Whisking constantly, gradually add about 1/2 cup hot caramel mixture to egg yolk mixture. Whisk mixture back into saucepan, then cook over medium-low heat, whisking constantly, until custard is thick enough to coat a spoon and just holds the marks of the whisk, about 5 minutes. Immediately pour through prepared sieve into bowl. Stir mixture constantly until cold, about 5 minutes, then whisk in milk.

Process custard in ice cream maker according to manufacturers directions. Scrape into a loaf pan or airtight container and press plastic wrap directly onto surface. Freeze until firm, at least 4 hours.

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