Heat the milk or cream mixture as directed in:

Omit the vanilla bean, if using version II. Keep warm over low heat. Combine in a small heavy saucepan:

Set over medium-high heat and swirl the saucepan gently until the sugar is dissolved and the syrup is clear. Don’t let the syrup boil until the sugar is completely dissolved. Cover the pan and let the syrup simmer for 1 minute. Uncover and continue to boil until it begins to darken around the edges. Gently stir the pan until the caramel turns deep amber. When the caramel is ready, remove from the heat, stand back, and immediately stir in the warm milk or cream mixture until thoroughly blended. Be careful: It will sputter. If the caramel hardens, place the pan over low heat and stir until it softens and blends with the cream. Remove from the heat and proceed with the ice cream recipe as directed. If using version I, reduce the vanilla to 1 teaspoon.