Burnt Caramel Ice Cream

Ingredients:
1 C (190 g) granulated sugar
1 C (240 ml) HOT water
4 eggs
1/2 C (40g) powdered sugar
2 C (450 ml) heavy cream
1 tsp vanilla extract

Procedure:
Heat granulated sugar and 1/4 C (60 ml) of the water in a large
skillet on medium high heat until the sugar melts and boils, stirring
occasionally. Boil until mixture is a dark brown; remove from heat.
Gradually stir in remaining 3/4 C (180 ml) water. Cool to room temperature and set aside.

Beat eggs in a medium bowl until thick and lemon colored; gradually beat in powdered sugar. Stir in cream and vanilla; stir in the caramel mixture. Chill. Freeze in an ice cream machine according to manufacturers directions.

Yield: 1 Quart or 950 ml