For the Caramel: Heat the sugar in a saucepan on medium heat stirring contently until at the sugar dissolves into an amber. While still on heat add the heavy cream and stir until smooth (it will splatter and create a hard caramel mass, keep stirring until it remelts). Once combined into a smooth caramel, remove from heat and add the vanilla and salt, then let cool to room temperature.
For the sweet cream base: Whisk the eggs until light and fluffy then add the sugar and whisk again until blended. Pour in the cream and milk and whisk until blended.
Once caramel is cool, mix it into the sweet cream base then allow the whole mixture to cool for several hours in the refrigerator. Once mixture is well chilled transfer the ice cream mixture and follow manufacturers instructions.