For the caramel:

1. In a small saucepan, mix together the brown sugar and water.
Bring to a boil and reduce heat to low until thickened.

2. Meanwhile, heat the cream until warm, then transfer it to the caramel and finally, mix with a wooden spoon.

3. Add the butter and fleur de sel, and return to low heat, then let thicken again until creamy.

Your caramel sauce can be stored in the fridge for over 2 weeks.

For the vanilla ice cream:

4. Infuse the split vanilla pod in 200 ml of milk, bring to a boil for 2 minutes, cover, and let infuse for 30 minutes off the heat.

5. In another saucepan, bring to a boil the mixture of milk, cream, and infusion, from which you will have removed the vanilla pod.

6. In a bowl, mix the egg yolks and 285 g of sugar with a whisk until white, then transfer the milk on top. Cool and churn.

7. In a robot, mix the homemade ice cream and the meringue.

This step will make the ice cream much creamier!

8. Serve with the caramel sauce.