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1
Cut the vanilla bean in half and scrape out all of the seeds.
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2
Mix the half & half, sugar, milk, and vanilla seeds in a large sauce pan over low heat. I also put the bean in the pot too to steep out more flavor.
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3
Once mixture is warmed through, remove from the heat and discard the bean.
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4
In a medium sized bowl beat the egg yolks until they are creamy and pale yellow.
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5
Take 1 1/2 c. of the warm half & half and slowly beat into the egg yolks to temper them.
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6
Take the warmed egg mixture and slowly whisk back into the remaining half & half in the sauce pan.
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7
Heat up the saucepan over medium-low heat and whisk constantly until the mixture becomes thick.
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8
Pour the custard through a fine mesh strainer into a clean mixing bowl. Add in the heavy cream & Drambuie and stir to combine.
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9
Chill the mixture in the refrigerator or in a ziploc bag in an ice bath.
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10
Once completely cool, process in your ice cream maker according to the manufacturer's directions.
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11
Pour into a container and freeze until set.
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12
Serve the custard with butterscotch sauce, jimmies, pecans, and a cherry on top.
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13
In a large saucepan over low heat, melt the butter, corn syrup, and 1/4 c. water.
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14
Once the butter has melted, add in the sugars. Stir to combine, scrape down the sides, and insert a candy thermometer.
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15
Let the mixture simmer over medium heat until the temp reaches 245u00b0, about 6-8 minutes.
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16
When the mixture is golden brown and at 245u00b0, remove the saucepan from the heat and carefully stir in the cream, Drambuie, and vanilla extract. Be careful as the mixture can bubble up when adding the cream.
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17
Let the sauce cool and serve.
