1 cup granulated sugar
1 cup hot water, divided
1/2 cup confectioners sugar' 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.