In a heavy-bottomed saucepan, over medium-high heat, add sugar and lemon juice Add the sugar 1/2 cup at a time, stirring constantly with a wooden spoon. Let it dissolve before adding the next 1/2 cup.

Once the sugar is completely dissolved and melted, stir in the butter. Use a whisk and back away since the sugars may splatter.

After the butter is completely melted, reduce heat to medium-low and slowly whisk in heavy cream and whole milk.  Remove from heat and pour mixture into a bowl to chill in the refrigerator. Let chill for 1 to 2 hours.

When the mixture is chilled, stir in sea salt.  Pour into ice cream maker and make according to ice cream machine instructions.

Once ice cream is done, transfer in a freezer safe container. Cover tightly and freezer until the ice cream is firm at least 4 hours. Overnight is ideal.

*Adapted from Molly Moo's Ice Cream Shop Cookbook