Caramel Ice Cream

1. 1

   Split vanilla bean in half lengthwise.

2. 2

   Scrape seeds into large saucepan; add bean.

3. 3

   Add sugar and 1/4 cup water and stir over medium-low heat until sugar dissolves.

4. 4

   Increase heat and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes.

5. 5

   Remove from heat.

6. 6

   Add cream (mixture will bubble vigorously).

7. 7

   Stir over low heat until any caramel bits dissolve, about 4 minutes.

8. 8

   Add milk; bring to simmer.

9. 9

   Whisk yolks in large bowl to blend.

10. 10

    Gradually whisk caramel mixture into yolks.

11. 11

    Return custard to saucepan and stir over medium-low heat until custard thickens and leaves path on spoon when finger is drawn across, about 5 minutes (do not boil).

12. 12

    Strain custard into large bowl; refrigerate until cold.

13. 13

    Process custard in ice cream maker according to manufacturers instructions.

14. 14

    Transfer ice cream to covered container and freeze until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.