In a heavy bottomed pot add the 3/4 cup of sugar, the water and the lemon juice. Cook over medium-high heat. Stir with a wooden spoon until the sugar dissolves. Let the mixture continue to cook without stirring until it turns amber about 5-6 min. Careful as it will burn easily. If it does, discard and start again.

Being very careful and wearing oven mitts add in 3/4 cup of cream into the hot syrup. Stir with a long handled wooden spoon until smooth. Put the pot again over medium heat and cook until bubbles start to form around the sides. Remove from heat and set aside.

Meanwhile, whisk the egg yolks with the salt, remaining 2 Tbsp. sugar and remaining 1/4 cup of cream until smooth. Mix in the milk.

Add the milk mixture to the warm caramel and again cook over medium heat until the custard coats the back of a wooden spoon. Do not let it boil but keep it at a low simmer, stirring constantly. This will take about 4-6 min. Strain through a sieve into a bowl. Add the salt and vanilla.

Place first bowl into a large bowl filled with ice and stir occasionally until cooled. Cover with plastic wrap directly over the ice cream mixture to prevent a skin to form. Chill in the refrigerator for 3 hours to 24 hours.

Pour the custard into an ice cream maker and follow manufacturers instructions to freeze. Transfer the frozen mixture to a freezer safe container and freezer for at least 3 hours or up to 3 days.