Caramel Sauce for Ice Cream

Bring the whipped cream to a simmer in a large saucepan at a moderate temperature. Simmer slowly until the whipped cream has thickened and reduced to about 625 ml, whisking occasionally (total time to boil down about 30 min.).

Transfer the reduction to a liter measure. 2.

In the same saucepan, heat the butter over low heat until it foams. Mix in the sugar and syrup with a wooden spoon and gently stir until the sugar has melted and the mixture bubbles (takes on an amber hue), about 1 minute. Add the whipped cream, whisking constantly until the sugar is completely dissolved and the sauce is smooth, about 1 minute. Remove the pan from the heat and add the salt, rum and vanilla extract. Warm the sauce and pour it over the ice cream.

Leftover sauce can be warmed over low heat, stirring gently, do not let it bubble up.

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