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Caramel Ice Cream



To make the caramel: in a heavy-bottomed saucepan, scald the cream and keep warm.
In another saucepan combine the sugar with 1/2 cup water over medium heat and stir until the sugar dissolves and the liquid is clear.
Turn heat to high and boil the mixture, without stirring, until it is a light to medium amber color, about 10 minutes.
Remove from the heat and slowly stir in the cream.
(Protect your face and hands, because the cream will spatter.
) Stir until smooth, whisk in the butter and let cool.
To make the ice cream base: In a heavy-bottomed saucepan, scald the cream and milk.
In the top of a double boiler set over simmering water, whisk egg yolks and sugar.
Add the scalded cream mixture, turn up the heat until the water is boiling and whisk the mixture continuously until it is thick enough to coat the back of a spoon.
Remove the pan from the heat and whisk in the caramel.
Chill overnight and freeze in an ice-cream maker according to the manufacturer's directions.