To a large, heavy-bottomed saucepan set over medium heat add the milk and dark brown sugar, whisking to combine and heating until the sugar is melted. Take it off of the heat and transfer to a large lidded container. Add in the eggs, heavy cream, vanilla and salt. Set in the fridge until chilled through, about 2 to 3 hours.

While the ice cream cools, prepare your caramel by placing the remaining dark brown sugar in a medium, heavy-bottomed saucepan set over medium high heat and constantly stir until the sugar liquefies and no sugar crystals remain. 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. Set aside for 1 hour to cool and harden. Once cool, turn out onto a cutting board and cut into small bits about the size of peas or smaller. The hard caramel is sharp, so be careful. Set aside.

Once your ice cream base is cool, add to an ice cream maker 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.