Over medium heat in a heavy bottom saucepan, bring the milk and cream just to a boil.   Remove the milk mixture from the heat and whisk in the Dulce de Leche milk caramel.  This may take a minute or two but keep stirring until the caramel is completely dissolved.  Add a pinch of sea salt and the vanilla extract.  Allow the mixture to cool a bit then place in the refrigerator.  Cover the cream once it's cool and refrigerate until chilled.  This may take several hours or overnight.  Freeze according to your ice cream maker directions.  Remove to a freezer safe container and freeze until ready to serve.