Rainbow Cookie Caramel Dream Ice Cream

1.In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved. Do not let the mixture boil.

2.Remove the saucepan from the heat and stir in the vanilla extract. Allow the mixture to cool to room temperature.

3.Once cooled, cover the mixture and refrigerate for at least 2 hours or until thoroughly chilled.

4.While the mixture is chilling, crush the rainbow chocolate chip cookies into small pieces. You can do this by placing them in a ziplock bag and using a rolling pin to crush them.

5.Once the ice cream base is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.

6.About 5 minutes before the churning is complete, add the crushed rainbow chocolate chip cookies and caramel toffee Heath bits to the ice cream maker.

7.Continue churning until the ice cream is thick and creamy.

8.Transfer the ice cream to an airtight container and freeze for at least 2 hours to allow it to firm up before serving.