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To make caramel sauce: Pour sugar into small, heavy-bottomed pan.
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Place over medium heat and let sugar heat to a dark brown liquid.
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Stir in butter and half-and-half (mix will sputter, so be careful).
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Stir over medium heat till mix comes together as a sauce.
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Stir in salt.
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Remove from heat.
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To make vanilla ice cream base: In heat-proof bowl, beat together Large eggs and salt.
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Set aside.
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In heavy-bottomed pan, combine sugar and half-and-half.
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Bring to a simmer.
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Pour about 1/2 c. of the mix into egg mix and beat.
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Return mix to pan, and cook slowly over low heat till thickened to sauce consistency and it coats the back of a spoon.
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Remove from heat.
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Stir in vanilla.
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Strain into bowl.
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Cover and chill till cool.
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If caramel sauce is too thick to pour, microwave on low 30 seconds.
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Make ice cream according to manufacturer's directions.
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While ice cream is still soft but almost hard, drizzle in caramel sauce and nuts.
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Continue to churn ice cream just to mix ingredients.
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Remove from machine and serve or possibly freeze immediately.
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Note: Use real butter or possibly stick margarine.
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23
Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.
