Ingredients:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 teaspoon vanilla extract
½ cup homemade or store-bought caramel sauce
½ teaspoon sea salt
Directions:
In a saucepan, heat the sugar over medium heat until it melts and turns a golden brown.
Carefully add the heavy cream and milk to the caramel. Stir until smooth.
Add the vanilla extract and sea salt, stirring to combine. Let the caramel mixture cool completely.
Pour the cooled mixture into an ice cream maker and churn for 25 minutes.
Transfer the ice cream into a container and freeze for 4 hours.
Notes:
Use high-quality caramel sauce for the best flavor.
For extra caramel swirls, fold in more caramel sauce before freezing.
