I made the Salted Caramel Ice Cream and it could not be easier. (Seriously, it barely qualifies as home made.) But you could just as easily use a good quality vanilla ice cream, then drizzle a bit of caramel on top.
We scooped the ice cream into frosty mugs, topped with Root Beer and . . . Voila!
Salted Caramel Ice Cream
2 Cups Heavy Cream
2 Cups Whole Milk
1 Cup Sugar
1 Tbs. Vanilla Bean Paste or 1 tsp. Vanilla extract
3/4 Caramel dessert topping
1 Tbs Sea Salt
Mix first 4 ingredients together. Whisk until Sugar dissolves. Process in Ice Cream Maker according to manufacturers directions.
10 minutes before end of ice cream freezing cycle place Caramel topping in microwave safe container. Microwave for 20-30 seconds until topping becomes very pourable. Mix in the sea salt. Set aside to cool a bit.
Meanwhile, remove the ice cream to a freezer safe container; alternating layers of ice cream and thin layers of Salted Caramel drizzle, finishing with caramel. Freeze at least 12 hours before scooping.