8 egg yolks
1 cup sugar
2 cups milk
2 cups whipping cream
1 vanilla bean, split
1 cup caramel sauce
Method: In a large bowl, whisk egg yolks together with sugar. Set aside. Pour milk and cream into saucepan, add split vanilla bean. Heat just to boiling point to scald, then remove pan from heat. Pour a little scalded milk and cream into egg mixture; stir gently. Gradually add and mix in remaining milk and cream. Return pan to stove, cook over medium to low heat, stirring constantly until mixture coats wooden spoon. Strain into bowl over ice. Stir in caramel Sauce. Freeze in ice-cream maker, according to directions. Serves 6
Caramel Sauce
1 cup sugar
¾ cup whipping cream
3 tablespoons unsalted butter, cut in small pieces
Method: Combine the sugar and butter in a medium saucepan over low hear and stir constantly till butter is melted. Cook gently for 10-15 minutes and add cream slowly to mixture in saucepan. Cook for a further 2 minutes and remove from heat.