Vanilla Bean Ice Cream with Maple Caramel Sauce

Name: Vanilla Bean Ice Cream with Maple Caramel Sauce
Yield: Serves 6
Ingredients: 3 cups whipping cream; 1 cup half and half; 1 vanilla bean, split lengthwise; 3/4 cup sugar; 8 large egg yolks; Maple Caramel Sauce; 6 tablespoons chopped toasted pecans

August 20, 2004

From L'Etoile, Madison, Wisconsin.

Recipe information

Yield
Serves 6

Ingredients

3 cups whipping cream

1 cup half and half

1 vanilla bean, split lengthwise

3/4 cup sugar

8 large egg yolks

Maple Caramel Sauce

6 tablespoons chopped toasted pecans

Preparation

Step 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.
Step 2
Process custard in ice cream maker according to manufacturer's instructions. Freeze ice cream in covered container. (Can be made 1 week ahead.)
Step 3
Scoop ice cream into bowls. Spoon warm sauce over. Top with nuts.

TagsDessert Frozen Dessert Ice Cream Vanilla Herbs & Spices Pecan Nut Gluten Free Make Ahead Simmer Ice Cream Machine Bon Appétit

Recipe notes

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