Half of the sugar heat the pan on medium heat, shaking but not stirring, until dark caramel state.

Caramel remove from heat, add sea salt and butter, stir well. If the sea salt, finely ground, you will need her less. But don't be afraid of salt, the end result will not fail! Pour the cream and milk, the caramel will harden and gather into a ball. Add poltrock vanilla or vanillin (or vanilla sugar). Return the pan on the fire and bring to a boil, stirring occasionally. This caramel needs again to dissolve completely. Remove from the heat.

Yolks beat slightly in the second half sugar, pour a little more hot caramel liquid, stirring quickly. "Hardened" so the yolks to enter in the caramel liquid. A pot of pudding back on a small fire and, stirring constantly, cook until thick, in no case do not boil. The mixture should be completely smooth, silk.

Skip the mixture through a strainer and place in refrigerator to cool completely, cover tightly with cling film. Good to leave for the night, so that the pudding is "ripe": the taste of ice cream this will be more harmonious and more fulfilling.

For the chocolate layer melt the chocolate with the milk in a water bath or in the microwave. Stir well and leave until cool.

Ice cream freeze according to the instructions of Your ice cream maker, but stop when the ice cream will remain very soft.

A third of the finished ice cream to put in the plastic tray, pour half of chocolate sauce. Repeat layers, the last layer of ice cream. Put in freezer for 3-4 hours, or until frozen throughout.

Here's the result, a thin layer of chocolate caramel ice cream.