Ingredients

• 1 cup caramel sauce

Directions

• Directions
• Combine sugar and ½ cup water in heavy saucepan.
• Cook on medium heat 15-20 minutes, until sugar turns light brown (don’t let sugar burn).
• Remove saucepan from heat, immediately add cream, stirring until smooth.
• Add butter, let melt in sauce. Stir to combine thoroughly.
• Serve warm or chilled.
• For Ice Cream;
• Directions
• In 3-quart 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 in to 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.
• Directions
• In 3-quart 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 in to 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.