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1
Split the vanilla bean lengthwise.
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2
Scrape out the seeds.
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3
Put the seeds, pod halves, milk cream and 1/4 cup of the brown sugar in a heavy-bottomed medium saucepan.
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4
Bring just to the simmering point over low heat.
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5
In the meantime, combine the remaining 3/4 cup brown sugar, egg yolks and vanilla extract in a large bowl and whisk until just blended.
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6
While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up.
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7
Return everything to the saucepan and cook while stirring with a wooden spoon.
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8
Make sure that you are constantly scraping the spoon across the bottom of the pan so the custard does not scorch.
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9
The custard is done when it has thickened slightly and can evenly coat the back of the spoon.
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10
Do not let it come to a boil.
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11
Strain the custard through a fine sieve.
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12
Press our all the liquid in the vanilla beans and nestle the container holding the custard into a large bowl of ice.
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13
Let cool, stirring occasionally.
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14
Transfer the custard to an ice cream machine and freeze according to the manufacturer's instructions.
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15
Put the finished ice cream in a storage container and freeze until firm.
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16
For the fluff:
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17
In a small saucepan fitted with a candy thermometer, bring the water, corn syrup, 3/4 cup sugar and vanilla bean to 246 degrees F. In the meantime, in a completely clean, dry mixing bowl of an electric mixer fitted with the whisk attachment, whip the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes.
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18
Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes.
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19
While mixing on slow speed, carefully drizzle in the hot syrup.
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20
Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes.
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21
Turn the mixer to low and whisk in the vanilla seeds.
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22
For the Butterscotch Sauce:
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23
Bring sugar, butter and vanilla bean to a boil in a medium saucepan over high heat, whisking until combined.
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24
Remove pan from the heat.
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25
Add the Scotch, return the pan to the heat and cook for 1 minute.
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26
Remove from the heat and whisk in the salt and warm cream until smooth.
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27
For the Homemade Fudge Sauce:
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28
Bring cream, corn syrup, sugar, cocoa, salt, and half of chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted.
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29
Reduce heat and cook at a low boil, stirring occasionally, 5 minutes, then remove from heat.
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30
Add butter, vanilla, and remaining chocolate and stir until smooth.
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31
Serve warm.
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32
In a saucepan combine sugar, cherries, and 1/2 cup water.
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33
Bring to s a simmer and cook until cherries start to breakdown, about 6 minutes.
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34
Remove the cherries with a slotted spoon; reserve.
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35
Simmer the cooking liquid until reduced and syrupy.
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36
Remove from the heat, add the Kirsch and ignite with a long kitchen match until flames subside.
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37
Return the cherries to the pan and heat briefly.
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38
Serve warm or at room temperature.
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39
For assembly:
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40
Put a couple of scoops of ice cream into each of 4 sundae dishes.
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41
Top with fluff and sauces.
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42
Garnish with nuts and cherry compote.
