In a large, heavy bottomed saucepan, combine the yolks, milk, first quantity of cream, corn starch, vanilla and salt together.
Bring to a boil over medium heat, whisking constantly.
Once it reaches a boil, let boil, still whisking, for about fifteen seconds.
Strain the base into a large metal bowl set in an ice bath.
Add the vanilla, the second quantity of cream and the fennel pollen.
Stir occasionally until cold, and then cover and refrigerate overnight.
For the Caraway Caramel
In a heavy bottomed pan over medium heat (I used a small cast iron skillet), melt the sugar together with the water and the salt.
Once it comes to a boil (this won't take long), add the caraway seeds and stir occasionally until the sugar is light amber in color.
Pour onto a Silpat and spread in a thin layer with an offset spatula that you have sprayed with pan spray.
Let cool completely.
Break some of this caramel up into small pieces. You'll only need about 1-2 Tablespoons of small pieces. Leave the rest in larger pieces for garnish.
To Churn
Strain the fennel pollen base through a fine mesh strainer.
Churn the mixture according to manufacturer's instructions until it reaches the consistency of soft serve ice cream.
Fold in the small pieces of caraway caramel so they are evenly dispersed.
Pack into a container and press plastic wrap down onto the surface of the ice cream.
Cover the container and let ripen in the freezer for at least four hours. As mentioned in the post, for best flavor, I recommend letting it sit for a couple of days.
Let the ice cream sit at room temper for 10-15 minutes before scooping. Serve each scoop with a shard of reserved caraway caramel as a garnish.
Notes
You'll notice this recipe doesn't call for tempering the eggs. The starch makes that step unnecessary, but if you are more comfortable tempering, whisk the yolks and the corn starch together in a bowl, drizzle in about half of the very hot cream mixture, whisking constantly, before whisking the yolk and starch mixture back into the pot. Allow it to come back to a boil for fifteen seconds, whisking constantly, before straining into a bowl set in an ice bath.