Heat sugar and cup water for 5 minutes in a big skillet on medium high heat until the sugar melts and boils, stirring occasionally.Boil for about 5 minutes until the mixture becomes dark brown in colour; remove from heat.Gradually stir in remaining cup water. Cool to room temperature and set aside.Beat eggs for 3 minutes in a medium bowl until thick and light yellow; gradually beat in powdered sugar.Stir in cream, salt and vanilla.
Add caramel mixture, gently stir until smooth.Cover and chill for at least 4 hours or overnight.
Pour the mixture into an ice cream machine and churn until frozen.
Transfer to plastic container and place in the freezer for an hour before serving.Serving: take it out for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).
