If you don’t have an ice cream maker, you can still make this recipe. The key to soft, creamy ice cream is to make sure all of the ice crystals are broken up as the ice cream freezes. To do that, you can use a high-speed blender, a wooden spoon and your beautiful arms, an immersion blender or even a cuisinart fitted with the blade attachment. Once your ice cream base has chilled through, set it in the freezer. Every 30-45 minutes take it out of the freezer and use one of the methods above to mix until there are no remaining ice crystals. Repeat this process several times (or more) until your ice cream is thick and smooth. Add in the crushed caramel and give it several good stirs to evenly distribute the caramel throughout. Freeze until ready to use.