Vanilla Bean Ice Cream with Maple Caramel Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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From L'Etoile, Madison, Wisconsin. Ingredients:
3 cups whipping cream |
1 cup half and half |
1 vanilla bean, split lengthwise |
3/4 cup sugar |
8 large egg yolks |
6 tablespoons chopped toasted pecans |
Directions:
1. Mix cream and half and half in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk sugar and yolks in large bowl to blend. Gradually whisk in hot cream mixture; return to saucepan. Stir over medium-low heat until custard leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into bowl. Chill until cold.
2. Process custard in ice cream maker according to manufacturer's instructions. Freeze ice cream in covered container. (Can be made 1 week ahead.)
3. Scoop ice cream into bowls. Spoon warm sauce over. Top with nuts.
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