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There are two ways to make caramel – with water or without. Caramel is just melted and nearly burnt sugar, how dark you get it determines the intensity of the caramel flavor.

Most recipes have you begin with a specific amount of water and a specific amount of sugar. The water acts as a buffer and allows the sugar to melt slowly, when the water has evaporated, the actual caramelizing of the sugar begins. 

Professional chefs don’t bother with the water, they just get down to the business at hand.  In the final week of kids’ classes, we did it “the professional” way. If you would prefer to play it safe, just add water to the pan with the sugar.  There isn’t a determined amount of water to add, you can add a 1/2 cup or a quart, eventually, it will evaporate and you’ll be on your way.

Salted Caramel Ice Cream

1  1/4 cups sugar, divided
2  1/4 cups heavy whipping cream, divided
1/2 teaspoon flaky sea salt
1/2 teaspoon vanilla extract
1 cup milk
3 large eggs

Heat 1 cup sugar in a dry large and deep heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling the skillet occasionally so sugar melts evenly until it is dark amber.

Very carefully add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of the caramel has dissolved. Transfer to a heat-proof bowl and stir in sea salt and vanilla. Cool to room temperature.

Meanwhile, bring milk, the remaining 1 cup cream, and the remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.

Lightly whisk eggs in a medium bowl, then add about 1/4 cup of the hot milk mixture in a slow stream, whisking constantly. Pour back into the saucepan and cook over medium heat, stirring constantly with a heat-proof spatula or wooden spoon, until custard coats the back of a spoon and registers 170 degrees on an instant-read thermometer (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.

Chill custard, stirring occasionally, until very cold, 3 to 6 hours, or place over an ice bath and stir until cold.  Place in ice cream maker and freeze according to manufacture directions, then transfer to an airtight container and put in the freezer to firm up.

Makes 1 quart