1 1/3 cups sugar
3 tablespoons water
¾ cup heavy cream
Vanilla bean ice cream
Toasted sesame seeds
Maldon sea salt
1. In a medium saucepot, combine the sugar and the water. The sugar should be a wet sand consistency. The pot should be large to contain the steaming foam that arises with the addition of cream later on.
2. Place over medium-high heat and cover the pot with a lid. This prevents crystals from forming and interrupting the caramelization process. Once the sugar has dissolved, you can remove the lid. Don’t stir the mixture using a spoon after the sugar has dissolved. Once the color is a light tan, watch carefully as it will darken quickly. If the sugar is coloring unevenly, swirl the pan to distribute. Once the color turns to a rich tan, quickly remove from the heat.
3. Add the heavy cream, a small amount at a time, using a long-handled whisk to incorporate. Serve the caramel sauce drizzled over vanilla ice cream. Top the ice cream with toasted sesame seeds and sea salt. Store in an airtight container in the refrigerator for up to 2 weeks.