Caramel Ice Cream with Potato Chips

For the Caramel: In a medium saucepan, scald the cream. Keep it warm while you continue. In a large, heavy saucepan, stir the sugar with 1/2 cup water over medium heat until the sugar completely dissolves and the liquid is clear. Turn the heat to high and boil the syrup, without stirring, until it is medium amber in color-about 10 minutes.

Remove the syrup from the heat and slowly stir in the cream. It will steam and spatter viciously, so be careful. Whisk until smooth; then whisk in the butter and let the mixture cool.

For the Ice Cream Base: In a heavy saucepan, scald the cream and milk. In the top of a double boiler set over simmering water, whisk the egg yolks with the sugar. Add the scalded cream mixture. Turn up the heat until the water is boiling and whisk the mixture constantly until it's thick enough to coat the back of a spoon. (On a candy thermometer, its temperature will be about 170°F.) Remove the pan from the heat and whisk in the caramel mixture.

Chill the custard overnight or up to 24 hours. Either freeze it in an ice-cream maker according to the manufacturer's directions, or still-freeze it in a suitable bowl; still-frozen, it will be dense and almost chewy.

Serve the ice cream with the crushed potato chips alongside, encouraging guests to mix them in at the table to their little hearts' content.