In a medium sized mixing bowl, whip the heavy cream until stiff peaks begin to form.

Once the cream begins forming stiff peaks, add the condensed milk, caramel, and sea salt. Gently fold the ingredients together until homogenous.

Pour the ice cream mixture into a 9×11 loaf pan.

Pour an extra ⅛ to ¼ cup of caramel on top of the ice cream and use a knife to gently mix the caramel into the ice cream, creating a marbling effect.

Place the ice cream in the freezer and allow the mixture to set for 4-6 hours before serving.