Step 1

In a large, heat-safe bowl add milk, cream, C&H® Dark Brown Sugar, eggs, vanilla bean seeds + pod (if using paste or extract add once off of the heat) and salt and set over a large saucepan of simmering water set over medium-high heat. Gently whisk for about 10 to 15 minutes or until the sugar is melted and the ice cream base is hot to the touch (it should reach 170 F (77 C) to kill any bacteria from the eggs). Remove from the heat and transfer to a large-lidded container. Add in the vanilla paste/extract if using. Cover and set in the fridge until chilled through, about 2 to 3 hours.

Step 2

While the ice cream cools, prepare your caramel by placing the remaining dark brown sugar in a medium, heavy-bottomed saucepan set over medium heat and constantly stir with a silicone spatula until the sugar liquefies and no sugar crystals remain. Don’t turn up the heat to speed up the process. It will resist melting, then look clumpy. Keep stirring until it looks smooth and glossy, but it will still be quite thick.

Step 3

Pour onto an ungreased baking sheet and use a spatula to spread evenly until it’s about ¼ to ⅛ inch (0.7 to 0.3 cm) thick. It will set quickly; don’t worry if it’s not perfect. Set aside for 1 hour or until cool and hardened. Once cool, turn out onto a cutting board and cut into small bits or you can also pulse in a high-speed blender until it’s mostly tiny little pieces (tip of a pencil or smaller). The hard caramel is sharp, so be careful. Set aside.

Step 4

Once your ice cream base is cool, add to an ice cream maker (discard the vanilla bean pod) and follow the manufacturer’s instructions. Once it is thick and creamy, add in the crushed caramel and run the machine for 1 minute more or until evenly distributed throughout. Store in a lidded container in the freezer for at least 2 to 3 hours or until ready to use.