¾ cup Caramel Sauce
4 oz. Egg Beaters, or egg substitute
2-½ cups half-and-half
1/3-cup nonfat dry milk
1 tsp. Vanilla extract
dash salt

Heat the Caramel Sauce slightly so it will pour into a blender or food processor. Add the remaining ingredients and process until smooth. Chill in the refrigerator until ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow the manufacturer's instructions for freezing.
Makes: about 1 quart

Recipe for the Caramel Sauce:
½ lb. Caramels
½ cup milk

Place the caramels and milk in a heavy saucepan. Stir it slowly over low heat until the caramels melt and make a smooth sauce. Serve warm.
Makes: About 1 ¼ cups