From L'Etoile, Madison, Wisconsin.
Recipe information
Yield
Serves 6
Ingredients
3 cups whipping cream
1 cup half and half
1 vanilla bean, split lengthwise
3/4 cup sugar
8 large egg yolks
6 tablespoons chopped toasted pecans
Preparation
Step 1
Mix cream and half and half in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk sugar and yolks in large bowl to blend. Gradually whisk in hot cream mixture; return to saucepan. Stir over medium-low heat until custard leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into bowl. Chill until cold.
Step 2
Process custard in ice cream maker according to manufacturer's instructions. Freeze ice cream in covered container. (Can be made 1 week ahead.)
Step 3
Scoop ice cream into bowls. Spoon warm sauce over. Top with nuts.
