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Bon Appétit

Vanilla Bean Ice Cream with Maple Caramel Sauce

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

  1. 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.

TagsDessertFrozen DessertIce CreamVanillaHerbs & SpicesPecanNutGluten FreeMake AheadSimmerIce Cream MachineBon Appétit
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