Instructions: Whisk together first 4 ingredients in a large saucepan. Cook over medium heat, whisking often, 5 minutes. Stir in caramel topping and remaining ingredients; cool. Cover and chill overnight, if desired.

Pour mixture into freezer container of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturers instructions. Pack freezer with additional ice and rock salt, and let stand 1 hour.

Makes 3 quarts.

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