To make the caramelized sugar, line a large baking sheet with parchment paper and spray the paper lightly with cooking spray.

Mix together the sugar, corn syrup, water and salt in a medium saucepan.

Heat over medium heat in a stainless steel pan until dissolved and beginning to simmer.

Reduce the heat to medium low and continue heating but do not stir. If needed you can swirl the pan gently every so often to keep the sugar mixed.

Cook for 10-15 minutes or until golden in color and thick. It will get foamy and bubbly on top before it gets golden, be sure to keep heating it through this phase. Do not overcook or it will taste burnt.

Once it has turned a light golden brown, carefully pour the mixture out onto the prepared baking sheet in as thin a layer as possible and use a greased spatula to spread it into a single, even layer.

Allow to cool completely and then break into pieces with the bottom of a glass, rolling pin or meat tenderizer.

Line a 9 inch loaf or similar sized, freezer safe pan with parchment paper.

Pour the sweetened condensed milk into a large mixing bowl and place it in the freezer while whipping your cream.

Using a hand or stand mixer, beat the heavy whipping cream on high speed for 3-5 minutes or until it begins to get light and fluffy.

Slowly beat in the powdered sugar, continuing to beat on high until firm peaks form, about 2-3 more minutes.

Gently fold in the vanilla extract and then set the bowl of whipped cream in the refrigerator.

Beat the chilled sweetened condensed milk on high speed with a hand or stand mixer in the chilled bowl until white and airy, about 3-5 minutes. The sweetened condensed milk will not whip or form peaks but it does change color and texture.

Fold in large scoops of the whipped topping, one at a time, until fully incorporated, light and fluffy.

Reserve ⅓ cup of the caramelized sugar and gently fold the rest into the ice cream mixture.

Transfer the mixture into the prepared loaf pan and sprinkle the top with the remaining sugar topping.

Cover well and freeze for 24 hours before serving.