Vanilla Bean Ice Cream With Maple Caramel Sauce
- 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 (see recipe)
- 6 tablespoons chopped toasted pecans
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.
Process custard in ice cream maker according to manufacturer's instructions. Freeze ice cream in covered container. (Can be made 1 week ahead.)
Scoop ice cream into bowls. Spoon warm Maple Caramel Sauce over. Top with nuts.
This recipe yields 6 servings.