1 cup granulated sugar
1 cup hot water, divided
4 eggs
1/2 cup confectioners' sugar
2 cups heavy cream
1 teaspoon vanilla extract

Heat granulated sugar and 1/4 cup 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 cup water.

Cool to room temperature and set aside.

Beat eggs in a medium bowl until thick and lemon colored; gradually beat in confectioners' sugar.

Stir in cream and vanilla extract; stir in the caramel mixture. Chill.

Freeze in an ice cream machine according to manufacturers directions.