Balsamic-Caramel Sauce over Vanilla Ice Cream

From Napa Style (www.napastyle.com)
Makes 8 servings

Ingredients

2 cups heavy cream, divided
2 cups granulated sugar
2 tablespoons water, plus more for brushing
4 tablespoons balsamic vinegar
1 lemon, juiced
1/2 teaspoon salt
1 1/2 quarts vanilla ice cream

Directions

Bring 1 cup cream just to a boil in a small saucepan over high heat. Reduce the heat to low and keep the cream warm.

In a large high-sided saucepan over medium-high heat, dissolve 1 cupof sugar with 2 tablespoons of water. As the sugar mixture begins tobubble, watch for crystals developing on the inside of the pan justabove the liquid. Using a pastry brush dipped in water, brush theinside of the pan right above the crystals so the water drips down anddissolves the crystals back into the liquid. When the sugar begins tobrown, occasionally move the pan to swirl the liquid gently and cook itevenly. Continue to cook until the mixture is dark golden brown. Thetotal cooking time will be 8 to 9 minutes. Remove the pan from the heat.

Very carefully add the hot cream to the sugar mixture a fewtablespoons at a time. The liquid will bubble up dramatically. Stir thesauce and cook for 1 minute. Add the vinegar, lemon juice and 1/2teaspoon salt, mix well. Pour into a heatproof bowl. You should haveabout 1 1/4 cups of sauce. The sauce can be made several weeks ahead,covered with plastic, and stored either at room temperature or in therefrigerator. If refrigerated, warm in a microwave oven before using.

Serve on top of vanilla ice cream.