Fire-toasted sugar with sea salt, vanilla, and grass-grazed milk. In 1996, Jeni made a burnt sugar ice cream with vanilla and a heavy pinch of sea salt. It was an instant hit. We still make it the same way we always have—by caramelizing sugar in a kettle over fire. It’s a dangerous method that requires a lot of precision, but it’s worth it. This is why our caramel has such a beautiful, nutty quality. Adding cream and grass-grazed milk enhances the butteriness of the caramel.