9	egg yolks
1¼ cups	granulated sugar
½ cup	water
2 cups	heavy cream
2 cups	whole milk
½ teaspoon	kosher salt
1 teaspoon	vanilla extract
10	Samoas cookies, broken (optional)

1. Whisk egg yolks and ¼ cup sugar until pale yellow.
2. Meanwhile, heat remaining 1 cup sugar and water over high heat without stirring until dark amber.
3. Immediately add cream to caramel, then milk and salt. Whisk to dissolve.
4. Bring to a full boil.
5. Immediately pour hot milk mixture in a slow steady stream into egg mixture while vigorously whisking.
6. Add vanilla. Cool over ice bath. Chill overnight.
7. Freeze in ice cream maker. Fold in cookies. Freeze for 2 hours.