Vanilla Bean Ice Cream With Maple Caramel Sauce

Vanilla Bean Ice Cream With Maple Caramel Sauce
Vanilla Bean Ice Cream With Maple Caramel Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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 (see recipe)

  • 6

    tablespoons chopped toasted pecans

Directions

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.

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