My icecream was to liquidy

I was making a salted caramel icecream and after spinning it came out way to liquidy. Any ideas why?

The recipe was

225g heavy cream

135g milk

80g salt (that i caramelized)

1 tsp salt

2 tbsp maple syrup.

The process was : 1. Caramel the sugar 2. Add in hot cream and milk 3. Pour out to bowl and let it cool 4.add salt and maple syurp 5.freeze for 24 hours

Thanks in advance