I added a healthy dose of vanilla extract as well and suddenly I had this beautiful golden mixture that tasted like caramel.
So I knew exactly what I needed to add to it! (PS — if you have questions about ice cream makers, you can read this post to see my recommendations.)
While the ice cream base was processing, I whipped up a batch of my easy Salted Caramel Sauce.
When the ice cream is finished churning, layer it in your container and drizzle the caramel in as you go. I also sprinkled in some Maldon flaky sea salt so you get little crunch bits of salt and chunks of caramel ribbons.
So easy and super indulgent. Oh, and if you missed my favorite containers for homemade ice cream, I talked about them in my Mint Chocolate Ice Cream post, and you can find them here!
And if you double the caramel, you’ll have extra to drizzle on top, and that’s always a good idea.
