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1
Place 3/4 cup of the sugar in a 3-quart saucepan over medium heat.
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2
Stir gently, moving the sugar around constantly.
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3
It will become pebbly and turn golden.
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4
Continue cooking, stirring gently, until the sugar starts melting, then stop stirring and gently swirl the sugar until it melts and turns a rich amber color.
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5
It has caramelized enough when it starts to come to a simmer.
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6
Immediately stir in about 1/2 cup of the half-and-half, pouring it slowly and standing back because the mixture may spatter.
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7
Stir in the remaining half-and-half.
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8
Bring to a boil, then remove from the heat.
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9
Beat the remaining sugar with the egg yolks in a separate bowl until blended but not frothy.
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10
Beat in a little caramel, then pour the egg-yolk mixture back into the saucepan with the caramel.
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11
Cook, stirring, over medium-low heat until the mixture reaches 175 degrees on a candy thermometer.
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12
Do not allow to boil.
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13
Strain the mixture into a metal bowl, cover and refrigerate or place the bowl in a larger bowl filled with ice and water to chill it.
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14
Stir the caramel occasionally as it chills.
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15
When the mixture is cold, freeze it in an ice-cream maker according to manufacturer's directions.
