Salted Caramel sauce

1. Warm the cream, corn syrup, and salt over medium heat until the cream starts to simmer. Stir to dissolve the corn syrup.
2. Take the pot off the heat and set aside.
3. In another pot add the sugar and water and put it over medium heat; swirl the pot so the water covers the sugar. Do not stir the sugar, just swirl the pot when you have the urge to stir. 
4. Allow the syrup to boil. Stay close and watch the syrup change colors from clear to golden to medium amber. Be sure not to let it burn.
5. When it is a lovely amber color, take to pot from the heat and stir in the butter until it is fully melted, this will stop the cooking process.
6. Then add the warm cream in a slow stream whisking as you go. Add the vanilla if using.
7. Return the pot to a low heat and simmer until the caramel is smooth and even. (The caramel will have a liquid texture but will thicken as it cools.)
8. Pour into another container to cool at room temperature then cover and refrigerate. When ready to use just stir with a spoon no need to reheat.

Ice Cream 

1. In a bowl combine cream base and vanilla bean paste, whisk to combine. 
2. Pour into your ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second. 
3. Turn off the machine and remove the dasher.
4. Layer the container with ice cream then caramel sauce. 
5. Cover and freeze for 8 hours or overnight.