Mix 1 1/2 cups dulce de leche* with 3 cups heavy cream. Moisten 1/2 cup of cocoa powder with cream, smoothing out any lumps, then slowly mix in the cream/dulce de leche mix. Add 1/4 to 1/2 teaspoon kosher salt, depending on how much you like the caramel/salt flavor combo. Freeze in your favorite ice cream freezer. Makes around a quart.
* Dulce de Leche is a caramel sauce. I hear you can A) find it in Mexican grocery stores, or B) make it by boiling unopened cans of sweetened condensed milk in a boiling water bath. I haven’t tried either of these, instead opting to make my own using our own Jersey milk. My recipe is 2 gallons of milk and 8 cups of sugar (notice the 1 quart:1 cup ratio), simmered until reduced and golden brown (Takes hours). If you make it with goat’s milk, you get cajeta.