I developed this recipe three years ago. At the time, I was obsessed with making caramel sauce. And my staple ice cream was vanilla. So I combined the two (with many errors along the way) into a caramel ice cream. It’s a detailed recipe but it's not complex. Make sure you read through the recipe several times before making it. And have everything prepped so that you have no surprises. Caramel waits for no one. <br /> <br />The caramelization of sugar is one of those transformations that astonishes every time. The smell, the heat, the color. But be warned, it can go from golden brown to black within a minute. If you've never made caramel before, take it off the heat when it's getting close to the desired color. This will slow down the caramelizing process and give you a bit more control. <br /> <br />It's not very sweet so feel free to ramp up the sugar by 1/3 of a cup if you like. Or serve it with chocolate, caramel, or butterscotch sauce. <br />

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