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1
Combine whipping cream and milk in 2-quart saucepan.
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2
Cook over medium-low heat stirring occasionally, 8-10 minutes or until mixture just comes to a boil.
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3
Remove from heat.
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4
Combine eggs and egg yolks in bowl.
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5
Beat at high speed until thickened and pale yellow.
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6
Slowly whisk 1/2 cup hot whipping cream mixture into egg mixture.
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7
Slowly pour egg mixture into remaining whipping cream mixture in saucepan, whisking constantly.
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8
Reduce heat to low.
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9
Cook, stirring constantly, 2-3 minutes or until mixture reaches 160F and is thick enough to coat back of metal spoon.
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10
(Do not boil.)
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11
Remove from heat.
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12
Stir in sweetened condensed milk and vanilla.
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13
Pour into clean bowl.
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14
Cover; refrigerate 2-3 hours or until chilled.
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15
Freeze in ice cream maker according to the manufacturers instructions until desired consistency.
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16
Slowly pour caramel sauce into ice cream, while keeping ice cream maker running, until caramel is just swirled into ice cream.
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17
Serve immediately or store frozen in freezer container with tight-fitting lid.
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18
Serve with additional caramel sauce, if desired.
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19
*Substitute purchased caramel ice cream topping.
