Preparation Steps

• In a saucepan, combine heavy cream, whole milk, sugar, and salt over medium heat until the sugar dissolves.
• In a bowl, whisk the eggs. Gradually add the warm mixture to the eggs while whisking to temper them.
• Return the mixture to the saucepan and cook over low heat, stirring until thickened enough to coat the back of a spoon.
• Remove from heat and stir in the salted caramel sauce and vanilla extract. Chill the mixture in the refrigerator for at least 2 hours.
• Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
• Transfer the ice cream to a container and freeze until firm, about 4 hours.