Ice-Cream Sundaes

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.