Warm the cream: If you can, let the heavy cream sit out for 10–15 minutes. Slightly warmer cream mixes into caramel more smoothly and reduces sputtering.

Melt the sugar: Add 1 cup granulated sugar to a heavy-bottomed saucepan. Cook over medium heat, stirring gently with a heatproof spatula or whisk as it melts. The sugar will clump before it liquefies—keep stirring and watch closely.

Reach amber color: Once the sugar is fully melted, let it darken to a deep amber. This happens fast. Do not walk away. If it starts to smell bitter, you’ve gone too far.

Add butter: Carefully whisk in 4 tablespoons butter. It will bubble vigorously. Stir until the butter is fully incorporated and the mixture looks glossy.

Stream in cream: Slowly pour in 1/2 cup heavy cream while whisking constantly. Expect more bubbling. Keep whisking until smooth and unified.

Finish with vanilla and salt: Turn off the heat. Stir in 1 teaspoon vanilla extract and a pinch of fine sea salt, or more if you want a true salted caramel.

Cool briefly: Let the caramel sit for 5–10 minutes to thicken slightly. It should be pourable but not runny. If it gets too thick, warm it gently.

Assemble: Scoop ice cream into bowls. Drizzle warm caramel over the top. Add toppings like chopped nuts, crushed cookies, or a sprinkle of flaky salt for contrast.

Serve right away: Caramel firms as it cools, so enjoy promptly for that perfect warm-over-cold moment.