Instructions

Caramel Ice Cream Base

1. Set the cream by the stove so it's handy when it's time to add it.  
2. Place 1/2 cup of the sugar in a heavy saucepan over medium-high heat and stir until it melts (just like making salted caramel sauce) and becomes a dark color.  Remove from the heat and immediately pour the cream into the melted sugar.  It will bubble up, so be careful.  Stir to blend the cream into the melted sugar.
3. Once the caramel is smooth, stir in the milk  and salt and heat over medium-high heat until the mixture approaches a bare simmer, then reduce the heat to medium.  
4. Meanwhile, whisk the yolks in a separate bowl and whisk in the remaining 1/4 cup of sugar.  Temper by pouring 1 cup of the hot liquid into the egg yolks, whisking constantly, then transfer back to the pan with the rest of the hot liquid and cook just until the mixture reaches 175 degrees F on a candy thermometer and is thickened enough to coat the back of the spatula or wooden spoon and holds a clear line when you run a finger along the back of the utensil.
5. Cool completely overnight before churning.  Right at the end of churning, fold in the broken up oreos, then layer with ribbons of fudge.

Fudge Ripple

1. Whisk together the sugar, water, cocoa powder, corn syrup, and salt in a small saucepan over medium-high heat.  Cook, whisking frequently, until it comes to a simmer.  
2. When the sugar is dissolved, remove from the heat and add the chocolate.  Let the sauce sit while the chocolate melts, then whisk until smooth and stir in the vanilla extract.  Refrigerate until cold before adding into churned ice cream to create ribbons of fudge.