Vanilla Bean Ice Cream with Maple Caramel Sauce Recipe

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