In a stand mixer with the whisk attachment (or a large bowl with a hand-held whisk), whisk together the Carnations caramel and the double cream on a medium-high speed until smooth - this can take a couple of minutes.
Continue to whisk the mixture until it's very thick and holds itself.
Fold through the chopped chocolate and sea salt evenly.
Test how salty the ice cream is by tasting it! If you find it salty enough then pour into a freezer proof container or a tin, If not, add a bit more! (See my note below).
Drizzle your sauce over and swirl it through the ice-cream.
Cover with a lid or some cling film and freeze for at least 5-6 hours, or overnight!
Remove from the freezer about 30 minutes before you want to serve it and store it in the fridge – as its homemade, it may be a bit hard straight out the freezer! Serve how you like and enjoy!
Notes
BE CAREFUL with the amount of salt you use - I used 2 teaspoons as I like mine relatively salty, and I use proper flakes of sea salt so they cause less impact - if you use finely ground salt, you will want to use about 1/2 level tsp of salt - so taste test it as you go!
You could swap up the flavours of the sauce you use if you like, I often use toffee as it goes so well with the caramel flavour theme!