1 pint vanilla bean ice cream
1/2 cup whole milk
1/4 cup salted caramel sauce (recipe follows)
1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 1/2 tablespoons unsalted butter
1 teaspoon gray sea salt, crushed or kosher salt
This recipe will last in the refrigerator up to 2 weeks. Reheat before serving.
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