For the Salted Tahini Caramel Sauce:

1. Place the sugar in a saucepan over medium heat.
2. Melt the sugar, swirling the pan gently every now and then, until it is bubbly and a light golden color.
3. Carefully pour in the heavy cream, stirring with a wooden spoon. The mixture will bubble a lot, so do this very carefully.
4. Stir in the butter, vanilla, tahini, and sea salt and stir until everything is smooth and well mixed.
5. Remove from the heat and use right away. If making ahead, allow the caramel to cool to room temperature before storing in an airtight container in the fridge. Warm in the microwave before serving.

For the Affogato:

1. For each serving, place 2 scoops of vanilla ice cream in a serving dish. Pour roughly 3 tablespoons of the caramel sauce over the ice cream.
2. Pour ¼ cup hot espresso (or coffee) over each serving of ice cream, garnish with a sprinkling of sea salt, and serve immediately.