Sadly, I have ruined two more batches of caramel. This experience has taught me something very valuable that was not given in any of the 10 caramel recipes I consulted. The cream must be room temperature before you incorporate it into the boiling sugar. Otherwise, the cream will cool the liquid too quickly and you'll get a lumpy and still wet mess.
The other thing I learned was that there is an easy way to clean the pan when this happens. Fill it with water and bring it to a boil. Then pour the contents out and all the sugar stuck to the pan will be gone.
I blame this all on Baby Fellow. She may be very cute, but she is also very dangerous. She gave Mrs. Fellow and I a nasty case of the Ebola. It has me off my "A-game". Please forgive the lack of recipe this week. I'll have something for you soon after I recover. In the meantime, if you crave ice cream recipes, check out the Food Network. It is brain freeze week or something like that. It is also a good time to check out a couple of my friends like Ice Cream Ireland and Dessert First.