Recipes

Vanilla Bean Ice Cream with Maple Caramel Sauce

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

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.

Serves 6.

MAPLE CARAMEL SAUCE

2 cups whipping cream
3/4 cup sugar
1/2 cup pure maple syrup
1/4 teaspoon maple flavoring

Combine cream, sugar and syrup in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Reduce heat to medium-low and simmer sauce until caramel colored and reduced to 1 3/4 cups, whisking occasionally, about 35 minutes. Mix in maple flavoring. Cool slightly. (Can be made 3 days ahead. Cover and chill. Rewarm over medium heat, stirring; add 2 tablespoons hot water if necessary to dissolve any crystallized sugar.)

Makes 1 3/4 Cups.

Bon Appétit--From L'Etoile, Madison, Wisconsin.

November 1995