Vanilla Bean Ice Cream With Maple Caramel Sauce Recipes

VANILLA BEAN ICE CREAM WITH MAPLE CARAMEL SAUCE

Vanilla Bean Ice Cream with Maple Caramel Sauce image

From L'Etoile, Madison, Wisconsin.

Yield Serves 6

Number Of Ingredients 7

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

Steps:

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 sauce over. Top with nuts.

VANILLA BEAN CARAMEL SAUCE

Vanilla Bean Caramel Sauce image

Provided by Ree Drummond : Food Network

Categories condiment

Time 15m

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 cup packed brown sugar
1/2 cup half-and-half or heavy cream (cream will make it thicker)
4 tablespoons (1/2 stick) unsalted butter
Caviar (seeds) scraped from 1 vanilla pod
Pinch of salt

Steps:

Put the brown sugar, half-and-half, butter, vanilla seeds and salt in a medium saucepan over medium-low to medium heat. Cook, whisking gently, until the mixture thickens, 5 to 7 minutes.
Serve warm or refrigerate until cold. If the sauce is too thin, just continue cooking for a few more minutes.

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