Make either the gooey caramel or rich chocolate sauce to pour over top. Then choose toppings from bowls of crushed nut brittle, fresh fruit and candy sprinkles to lavish over top -- and create the ultimate hot-weather treat.
Ingredients:
1 vanilla bean
2 cups (500 mL) 10% cream
1 cup (250 mL) whipping cream
6 egg yolks
2/3 cup (150 mL) granulated sugar
AND
Caramel Sauce:
1-1/2 cups (375 mL) granulated sugar
2/3 cup (150 mL) whipping cream
1/4 cup (50 mL) butter
OR
Chocolate Sauce:
1 cup (250 mL) whipping cream
2 tbsp (25 mL) corn syrup
6 oz (175 g) bittersweet chocolate, chopped
Directions:
Click here for the step-by-step directions with images.
1. Split vanilla bean in half lengthwise. With tip of knife, scrape seeds into saucepan. Add bean pod and 10% and whipping creams; heat over medium heat until tiny bubbles form around edge. Remove from heat; cover and let stand for 10 minutes.
2. In bowl, whisk egg yolks with sugar; slowly whisk in cream mixture. Return to pan; cook over medium-low heat, stirring constantly, until thick enough to coat back of spoon, about 8 minutes. Strain into bowl, pressing seeds through sieve. Place plastic wrap directly on surface; refrigerate until cold, about 1-1/2 hours.
3. Pour into 9-inch (2.5 L) square metal cake pan; freeze until almost solid, about 1-1/2 hours. Break up and purée in food processor until smooth. Scrape into airtight container; freeze until firm, at least 4 hours. (Or freeze in ice-cream machine according to manufacturer's instructions.) Make-ahead: Freeze for up to 1 week.
4. Caramel sauce: In heavy saucepan, stir sugar with 1/3 cup (75 mL) water over medium heat until dissolved, brushing down side of pan with pastry brush dipped in cold water. Bring to boil; boil vigorously, without stirring but brushing down side of pan, until dark amber, about 6 minutes.
5. Holding pan at arm's length and averting face, add cream; whisk until smooth. Whisk in butter until smooth. Let cool. (Make-ahead: Refrigerate in airtight container for up to 1 week; rewarm to liquefy.) Serve over ice cream.
6. Chocolate sauce: In small saucepan, bring cream and corn syrup to boil; remove from heat. Add chocolate; whisk until smooth. Let stand until thickened, about 15 minutes. (Make-ahead: Refrigerate in airtight container for up to 1 week; rewarm to liquefy.) Serve over ice cream.
Substitution: Use 1 tbsp (15 mL) vanilla instead of vanilla bean; omit 10-minute standing time.
Makes 8 servings.
Nutritional Information:
Per serving with caramel sauce: about 540 cal, 5 g pro, 33 g total fat (19 g sat. fat), 58 g carb, 0 g fibre, 253 mg chol, 107 mg sodium. % RDI: 11% calcium, 4% iron, 33% vit A, 10% folate.
Per serving with chocolate sauce: about 503 cal, 7 g pro, 43 g total fat (25 g sat. fat), 31 g carb, 3 g fibre, 248 mg chol, 61 mg sodium. % RDI: 13% calcium, 14% iron, 31% vit A, 11% folate.
