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1
Stir 1 1/4 cups sugar and water in heavy medium saucepan over medium-low heat until sugar dissolves.
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2
Increase heat and boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.
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3
Remove from heat.
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4
Gradually add 2 cups cream.
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5
Return to low heat.
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6
Stir until caramel is smooth.
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7
Whisk yolk and 1/4 cup sugar in large bowl until very thick and pale, about 2 minutes.
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8
Combine 2 cups cream and milk in heavy large saucepan.
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9
Scrape in seeds from vanilla bean; add bean.
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10
Bring to boil.
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11
Gradually whisk into yolk mixture.
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12
Return to pan and stir over medium heat until custard thickens and coats spoon, about 4 minutes (do not boil).
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13
Remove from heat.
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14
Mix in caramel.
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15
Strain into bowl.
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16
Chill until cold, stirring often.
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17
Freeze custard in ice cream maker.
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18
Transfer ice cream to bowl; freeze overnight or up to 3 days.
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19
Preheat oven to 375F.
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20
Line 2 large baking sheets with parchment.
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21
Finely grind 1 cup powdered sugar and almonds in processor.
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22
Transfer to large bowl.
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23
Mix in 1 2/3 cups powdered sugar and cocoa.
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24
Beat egg whites in medium bowl until soft peaks form.
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25
Fold into nut mixture in 2 additions.
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26
Spoon batter into large pastry bag fitted with 1/2-inch plain tip.
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27
Pipe onto prepared sheets in 1 1/2-inch rounds, spacing apart.
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28
(Batter will spread to about 2- to 3-inch rounds).
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29
Bake macaroons until puffed and dry-looking on top, about 12 minutes.
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30
Cool on sheets on racks.
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31
Using spatula, transfer macaroons to work surface.
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32
Spoon 1/4 cup ice cream onto flat side of each of 5 macaroons.
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33
Top each with flat side of another macaroon; press lightly.
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34
Place sandwiches on baking sheets; cover and freeze.
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35
(Can be made 1 day ahead.)
