Vanilla Ice Cream with Bittersweet Cocoa Sauce

1. 1

   To make the ice cream: If using sugar:

2. 2

   Place 1/2 cup of the milk, the sugar and vanilla bean seeds and pod in a medium size pan and cook over low heat.

3. 3

   Set aside to cool to room temperature.

4. 4

   Add the remaining 1 cup milk, the cream, vanilla extract and salt and whisk to combine.

5. 5

   Cover and refrigerate until the mixture reaches 40F, about 1 hour.

6. 6

   Remove the vanilla bean.

7. 7

   Transfer to an ice cream maker and proceed according to the manufacturers instructions.

8. 8

   If using sugar syrup:

9. 9

   Place all the ingredients in a bowl and mix well.

10. 10

    Cover and refrigerate until the mixture reaches 40F, about 20 minutes.

11. 11

    Remove the vanilla bean.

12. 12

    Transfer to an ice cream maker and proceed according to the manufacturers instructions.

13. 13

    To make the bittersweet cocoa sauce:

14. 14

    Place the cocoa, cream and sugar in a small saucepan and bring to low boil over medium heat.

15. 15

    Cook, whisking constantly, until it just begins to thicken, about 10 minutes.

16. 16

    Serve hot, cold or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.