Variegato is a traditional technique to roughly mix different sauces or coulis textures into ice cream or gelato. The effect you want to obtain is a roughly marbled ice cream. The trick is to mix it only roughly to avoid a too homogenous effect.
Soften the Caramel Fill (35°C) with the heated cream and milk.
Churn the ice cream, collect in a tray and sprinkle the surface richly with caramel. Mix in very roughly by hand and put away in the shock freezer for a few minutes.