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1
In a medium saucepan combine half and half, heavy cream and vanilla bean and bring to a boil over medium heat.
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2
Remove from heat.
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3
Cover and let stand for at least 15 minutes.
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4
Beat egg yolks with sugar in mixing bowl until thick and lemon colored.
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5
Whisk in 1/3 of the scaled cream.
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6
Return mixture to saucepan.
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7
Place saucepan over medium heat and cook for 5 minutes or until mixture thickens.
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8
DO NOT BOIL.
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9
Remove from heat.
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10
Stir in butter pieces, one at a time, blending well after each addition.
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11
Let cool to room temp.
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12
and then cover and refrigerate for at least 4 hours or up to 3 days.
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13
While custard is cooling make caramel syrup.
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14
To make syrup: combine sugar and 1/3 cup water in small saucepan and bring to a boil.
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15
Cover and let steam one minute.
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16
Remove lid and continue cooking until mixture caramelizes to a dark tea color.
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17
Remove from heat.
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18
Add remaining water slowly (be careful mixture will spatter) and stir.
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19
Cover and let cool to room temp.
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20
Remove vanilla bean from custard, scraping any seeds into custard mixture.
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21
Stir syrup into custard.
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22
Can be refrigerated again at this point before making ice cream.
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23
Transfer to ice cream maker and process using manufacturer's instructions.
