2 c Milk
2 c Whipping cream
1 Vanilla bean, split
1 c Caramel sauce
SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES. RAYMOND CABERNET
SAUVIGNON, 1978. SAUCE: Combine sugar and 1/2 cup water in heavy
saucepan. Cook on medium heat 15-20 minutes, until sugar turns light
golden brown. Don’t let sugar burn. Remove saucepan from heat,
immediately add cream, stirring until smooth. Add butter, let melt
in sauce. Stir to combine thoroughly. Serve warm or chilled. If not
using at once, cover with plastic wrap, store in refrigerator. ICE
CREAM: In 3-quart bowl, whisk egg yolks together with sugar. Set
aside. Pour milk and cream into saucepan, add split vanilla bean.
Heat just to boiling point to scald, then remove pan from heat. Pour
a little scalded milk and cream into egg mixture, stir gently.
Gradually add and mix in remaining milk and cream. Return pan to
stove, cook over medium to low heat, stirring constantly until
mixture coats wooden spoon. Strain into bowl over ice. Stir in
Caramel Sauce. Freeze in ice-cream maker, according to directions.
—–
re from MK’s ‘A Taste for all Seasons’
Yields
6 Servings