To make the caramel: In a saucepan over medium heat, add the butter and brown sugar. Mix with a spoon or spatula while it heats through. The butter and sugar should melt together.

Stir over heat for about another minute, then gently and slowly add the heavy whipping cream. Be careful when stirring as it will probably bubble.

Stir occasionally for about another minute to allow it to thicken.

Remove from heat and let cool. It will thicken as it cools.

To make the chicken: roughly chop the chicken skin into small pieces. Finely chop the rosemary.

In a large pan, add the butter. Place over medium heat and wait for the butter to melt before adding the chicken skin pieces, salt, rosemary, and chili powder.

Stir while the chicken cooks, making sure to get all sides evenly cooked. Do this for 10 minutes or until all the pieces are crunchy and browned.

Add the chicken broth and chicken bouillon cube. Once it begins to boil, immediately turn the heat to low and allow to simmer for 30 minutes.

After 30 minutes, remove the individual pieces of chicken skin and discard.

Add the previously made caramel sauce to the pot and stir until incorporated.

Leave the pot over low heat and allow to simmer for another 30 minutes, stirring occasionally.

Remove from heat and allow to cool before transferring to an airtight container and leaving in the fridge until needed.

To make the custard base: In a medium pot, add the milk and heavy whipping cream. Place it over medium-high heat and allow it to come to a boil before removing from heat.

Separate the yolks from the whites and discard the whites or save them for another recipe. Add the yolks to a medium, heat-proof mixing bowl. Also add the sugar.

Beat together the yolks and sugar until it becomes light and fluffy. You can also do this using a handheld electric whisk or a stand mixer.

After the milk has begun to boil, slowly stir 1 cup into the eggs while frantically whisking the whole time to prevent the eggs from scrambling in the heat. Whisk for a minute.

Transfer the egg mix back to the pot and return it to the stovetop, turning the heat down to low.

Mix together for about 5 minutes or until the mixture is thick enough to lightly coat the back of your spoon.

Pour through a mesh sieve into a large bowl. This is to remove any clumps or skin that may have formed.

Cover and put to chill in the fridge for a minimum of 2 hours, but preferably overnight.

After you have allowed the cream mixture to chill, you may remove it from the fridge and transfer it to the bowl of your ice cream maker. To freeze, follow the machine's instructions. This will likely take several hours.

About an hour before you estimate the ice cream to be done, add the caramel chicken sauce into the bowl of the ice cream machine. The machine should swirl it in with the ice cream.

Place your waffle cones in a ziplock bag and squeeze the air out of it before sealing.

Use a meat mallet or a rolling pin to smash the cones into chunks (or you could just do it by hand if you wanted).

Add the chunks to the ice cream just before finishing so they can be mixed in.

Depending on what texture you prefer, you can serve immediately or transfer to the freezer for a few hours. Serving promptly will result in soft serve style ice cream while freezing it first will yield a harder product.

Serve and enjoy!