Prepare vanilla bean ice cream base by combining 1 cup heavy cream, whole milk and sugar in a heavy medium saucepan. Cut vanilla bean in half lengthwise. Scrape out seeds, adding to the cream mixture and then place empty vanilla pods directly into the mixture.
Combine cream mixture with salted caramel sauce. Cover tightly and refrigerate overnight.
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If you don't have fleur de sel, use Kosher salt.