Bring cream , milk and vanilla to a boil and keep warm.

   Mix sugar to consistency of wet sand.

   Cook into a dark caramel.

   Whisk yolks, temper with cream and add salt

   Melt butter and sugar and cook until caramel color.

   At this time stay close to it and wait until the forming of a foam on top of the caramel .

   It looks like it is burning and is burning in fact.

   At this time add the half & half gradually

          BE VERY CAREFULL

   Add the remaining liquid and bring it back to the boil

   Then using the mixture yolks / sugar proceed like the making of the crème Anglaise

   Réaliser un caramel à sec avec le kg de sucre , puis décuire avec le lait .  Reporter à ébullition .

   Dans une jatte , mélanger jaunes et 240 gr de sucre  . Cuire comme une crème anglaise à 84 C  . 

   Passer au chinois , ajouter le sel et la crème épaisse .

   Combine all ingredients

   Freeze in ice cream maker.

   Store in freezer

   Bring half & half to a boil , infusing the coffee beans

   Add corn syrup, suagr and Agar and bring back to a boil.

   Let sit of the stove for 10 minutes and strain

   Add the condensed milk

   When cold add the cointreau just before freezing

   Combine all ingredients in bar blender

   Freeze in ice cream maker.

   Store in freezer