Quick Salted Caramel Sauce

1. Add all ingredients (minus 1/4 C of heavy cream) into a large skillet over medium heat.
2. Using a wooden spoon, stir frequently for 5-7 minutes.
3. Once butter is melted and sugars have dissolved, the sauce will begin to thicken.
4. Remove from heat, add remaining cream and stir to combine. Allow to cool.

Safe-To-Eat Cookie Dough

1. In a medium bowl, cream the butter and sugars with an electric hand mixer. Your stand mixer will work as well, but it isn't necessary.
2. Once the butter and sugar mixture is light and fluffy (3 min) mix in the vanilla, cream or milk, and salt.
3. Stir in chocolate chips.
4. The cookie dough will be pretty soft, but will firm up as it chills.

Vanilla Bean No Churn Ice Cream

1. In a medium bowl, stir together sweetened condensed milk, salt, and vanilla bean paste. Set aside.
2. In the bowl of a stand mixer with whisk attachment, beat heavy cream until stiff peaks, around 5 minutes.
3. Take 1/3 of the whipped cream and stir it into the sweetened condensed milk mixture.
4. Fold sweetened condensed milk mixture back into the remaining whipped cream. Careful not to deflate the whipped cream.
5. Layer the ice cream base, caramel, and cookie dough in a freezer safe container. (I did 4 layers of each.)
6. Freeze for at least 6 hours. Enjoy!