Instructions: 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.

(I love this part, cause the syrup boils up when the hot water is added)

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.

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