1 1/2 C heavy cream
Nothing special in these pictures, in the above left, is just the plain sugar, above right, is the sugar with the water. Now, don't stir the water into the sugar; in fact, you won't be using anything to stir this caramel for quite some time. Caramel can be pretty fussy, so once you start to see the caramel changing color, then you just want to gently swirl the pan, to make sure that the caramel is developing evenly. You'll see later. For now, I have just gently swirled the water into the sugar, and placed the pot down onto the stove top, over medium heat to develop the caramel.
Here, the caramel is just barely starting to turn...this is so early, you think your eyes may be playing tricks on you. Go on and start swirling your pot at this point, very gently, to make sure that this is cooking evenly.
Yep! It is definitely starting to brown, so if you haven't started swirling yet, you should absolutely start at this point!
I tried to get an action shot of the swirling process, but...it just ended up a little blurry. Oh well! You get the idea! The picture below is about five minutes into the cooking process, over medium heat.
Once all of the caramel base has been added to the egg yolk mixture, put everything back into the pot that you made the caramel in. You don't want to waste any of amazing flavor you spent time creating! You'll also want to put the whisk in the sink, and pull out a wooden spoon, since you'll be stirring this constantly, to make sure that your egg yolks aren't cooking on the bottom of the pan. A lot of air got incorporated into my ice cream base while I was whisking, but that's okay, that will calm down in a minute, with the stirring.
As your egg yolks cook, you will notice your ice cream base start to thicken up. When you first put everything back into your pot, your mixture will be very runny, after about 3-5 minutes of cooking, over medium heat, your mixture will have the thickness of a pudding, before you put it in the fridge to set up. Once you reach this consistency, pull it off of the heat, and pour it through a fine mesh strainer, set up over a medium bowl.
Even with careful stirring, you could easily have some little lumps in your base. Thankfully, the fine mesh strainer will catch them!
Don't forget to scrape off the bottom of the strainer before you put it in the sink. You don't want to toss out all of that!
Once your ice cream has reached the soft serve stage, scrape it out of your machine, and put into a freezer safe container, with a layer of plastic wrap pressed against it. Set it in your freezer, to freeze for at least 8 hours, then dig in! This ice cream really tastes like frozen, creamy caramel, and would be amazing with some sea salt sprinkled over the top of it! If you make this, let me know how it turned out for you!