Whisk together both milks, the vanilla and the salt. Pour into your ice cream maker and freeze according to the manufacturer's directions. When the mixture is thick and spoonable, add in half of the caramel and all of the brownie chunks. Stir gently to combine. Pour into a freezer safe container and drizzle the remaining caramel across the top. Use a knife to swirl it into the ice cream and then freeze until firm. I froze mine for about 4 hours before serving. If you freeze it overnight, let it rest at room temperature for 5-10 minutes prior to scooping. Enjoy!