Ingredients:
1/2 cup/105 g granulated sugar
1/4 cup/50 ml water
1 cup/225 ml heavy whipping cream
4 scoops vanilla ice cream

Method:

Stir the sugar and water in a heavy based medium sized saucepan over a medium heat for about 2 minutes or until the sugar dissolves. Simmer the sugar syrup without stirring for about 10 minutes or until it becomes golden brown, brushing down the sides of the pan with a wet pastry brush to remove any sugar crystals and swirling the pan occasionally.

Once the sugar has turned golden brown, add the cream a little at a time and stir to blend.  Simmer for about 4 minutes or until the caramel melts and the sauce thickens slightly. Scoop the ice cream into small bowls and spoon the hot caramel sauce over the ice cream.  Serve immediately.