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Vanilla Bean Ice Cream With Maple Caramel Sauce


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  • 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


Servings 6


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.

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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