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1
Scoop ice cream into 8 sundae dishes and spoon heated hot fudge sauce over it.
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2
Spoon heated butterscotch sauce over each portion and top with chopped walnuts.
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3
Garnish each sundae with a maraschino cherries.
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4
Combine cream, milk, sugar, and 1/8 teaspoon salt in a heavy saucepan.
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5
Scrape seeds from vanilla beans with tip of a knife into cream mixture, then drop in pods.
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6
Heat mixture just to a boil.
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7
Whisk eggs in a large bowl, then add hot cream mixture in a slow stream, whisking.
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8
Pour mixture into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170 degrees F (do not let boil).
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9
Pour custard through a fine sieve into a clean metal bowl, then cool, stirring occasionally.
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10
Chill, covered, until cold, at least 3 hours.
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11
Freeze custard in an ice-cream maker.
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12
Transfer to an airtight container and put in freezer to harden.
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13
In a small heavy saucepan heat heavy cream and sugar over moderate heat, stirring, until sugar is dissolved.
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14
Add chocolate, butter, and corn syrup and continue to cook, stirring, just until smooth.
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15
Bring mixture to a boil over moderate heat and boil 8 minutes.
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16
Remove pan from heat and stir in vanilla and salt.
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17
Sauce will keep, covered and chilled, for 3 weeks.
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18
Let the sauce cool completely before covering (any condensation will make it grainy).
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19
Reheat sauce, uncovered, over simmering water in a double boiler.
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20
Serve sauce hot over ice cream.
