Very Fresh Very Vanilla Ice Cream With Glowing Turmeric Caramel Sauce

Combine the first 5 ingredients in a saucepan and set over medium low heat. Bring to a simmer, stirring occasionally to dissolve sugar. Take off heat.
Using a paring knife, split open the pod and scrape the seeds into the pot, adding the pod after. Add the vanilla extract.
Chill in a bowl set in an ice bath until very cool, then churn in an ice cream maker. After it reaches the desired consistency, freeze it in the freezer while you make the caramel.
Set the cream near the stove. Pour the water into a 2 quart saucepan and add the sugar, patting it down to make it entirely moistened.
Set pan over medium heat and cook uncovered for a few minutes until the sugar has dissolved. Continue cooking, without stirring until the syrup starts to turn darker. Swirl gently if it appears to be unevenly coloring. When the caramel turns amber, remove from the heat.
Add half of the cream, being careful as it will bubble up. Slowly add the remaining cream. Stir over low heat to make it smooth, then simmer for a minute. Off the heat, stir in the salt, vanilla, and turmeric. Serve warm over the vanilla ice cream, or store in the refrigerator for a couple weeks, rewarming as necessary.