VANILLA BEAN ICE CREAM WITH MAPLE CARAMEL SAUCE
From L'Etoile, Madison, Wisconsin.
Yield Serves 6
Number Of Ingredients 7
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.
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