*I mention heat proof containers a few times throughout the recipe. I used mason jars or pyrex bowls. If you pour a hot mixture into a glass container that isn't tempered, you will risk it cracking, which will ruin your container and your sauce. So choose your containers carefully.
*My peanut butter sauce cooked a bit too long while I was doing camera adjustments and it was more thick than saucy. I decided to use it that way so that I had soft spoonfuls of the mixture throughout my ice cream. I could have added a bit more milk or cream and heated gently to bring it back to a saucy consistency. Either way will work out fine, if it happens to you.
*The sauces will take some time to cool before you use them. They must be cooled to room temperature before you layer them with the ice cream or they will melt it. So don't even worry about churning your ice cream until your sauces have both cooled and are ready to use.
*You will have leftovers of both sauces. I had about half of each left over. These should be refrigerated and used within two weeks. They will get very thick in the refrigerator, but can be brought back to their saucy consistency with gentle heating. Do not overheat or bring to a boil.
*Since you will layer as much as you want into your ice cream based on preference, I left the full recipes in. I wouldn't halve the caramel, because I like having caramel sauce on hand for other recipes. The peanut butter sauce can be easily halved if you don't want left overs.
*If you want a short cut, use a good quality prepared salted caramel sauce. I would probably use Trader Joe's Fleur de Sel Caramel Sauce. I'm giving you a link so you know what it looks like. It's less expensive to buy it in the store. Feel free to use what you like. However, the homemade sauce is really good and adds lots of flavor.
Recipe slightly adapted from Scoop Adventures The Best Ice Cream of the 50 States
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