Vanilla Bean Ice Cream with Caramel Sauce

I can’t believe it is Thanksgiving week! Time is truly flying! I hope everyone is ready for the big day!! The countdown is on!!

If you are still looking for the perfect ice cream to go with all of your homemade pies, look no further! This vanilla bean ice cream is divine. The recipe comes from David’s book, The Perfect Scoop…so you know it is going to be good. David is the king of ice cream, in my opinion.

Using a real vanilla bean is the key here. You steep the bean/seeds for thirty minutes with the custard, which really brings out a nice vanilla flavor. You also add in some vanilla extract too! The vanilla flavor is strong, and you know you are eating the good stuff when you can see the black specks in your ice cream.

For fun, we made Dorie’s caramel sauce to drizzle on top! Talk about a great dessert! The caramel sauce was easy to make…just keep a close eye on it so you don’t burn it:) It will keep in the fridge for awhile too…so use it up on other desserts or drink it if you are really craving sugar:) It is that good!!!

So hurry up and make some ice cream this week…your pies will taste even better:)

Vanilla Bean Ice Cream
from the Perfect Scoop by David Lebovitz

1 cup whole milk
¾ cup sugar
2 cups heavy cream
pinch of salt
1 vanilla bean, split in half lengthwise
6 large egg yolks
¾ tsp vanilla extract

Warm the milk, sugar, 1 cup of cream, and salt in medium saucepan. Scrape seeds from the vanilla bean into the warm milk and add the bean as well. Cover and remove from the heat. Let steep at room temperature for 30 minutes. Pour the remaining cup of cream into a large bowl and set a mesh strainer on top. In a separate bowl, whisk the eggs yolks. Slowly pour the warm cream mixture into the egg yolks while whisking constantly. Scrape the mixture back into the saucepan and stir it constantly over medium heat with a heatproof spatula until mixture thickens and coats the spatula. Pour custard through strainer and stir it into the cream. Put the vanilla bean into the custard, add the vanilla extract, and stir until cool over an ice bath. Chill the mixture completely in the refrigerator. When ready to churn, remove the vanilla bean (rinse it and reserve it for another use) then freeze the mixture according to the ice cream maker’s instructions.

Dorie’s Caramel Sauce

1 cup sugar
3 T water
1 T light corn syrup
¾ cup heavy cream
1 T unsalted butter

Put the sugar, water, and corn syrup in a medium saucepan and stir to combine. Heat over medium heat without stirring, until the caramel turns a deep amber color, 5-10 minutes…it took ours ten! It will turn fast, so keep watching it!

Lower the heat, stand back from the saucepan and add the cream and butter. Stir to smooth and calm down the caramel. Remove the pan from the heat.

Pour the caramel into a heatproof jar and cool until it is slightly warm-for about an hour.

The sauce will keep in the fridge for about a week. Just reheat in the microwave. This is great over ice cream, cakes, tarts, etc!!

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. I wish you were coming to my Thanksgiving dinner and bringing this! mmm. I bet this would be seriously terrific on a pie!

  2. mmmm… vanilla ice cream! Unfortunately I don’t have ice cream maker… shame on me~

    Enjoy your thanksgiving!

  3. I’ve been looking for an excuse to bust out my ice cream maker. Now that it’s so cold I haven’t exactly been in the mood. But the warm caramel sauce makes it perfect!

  4. Oh wow. Another reason to buy this book! And what a great idea with the caramel sauce. I was thinking about making pumpkin ice cream, but this looks more tempting. Pies will indeed be all the more tasty!

  5. I loves my v beans!

    Okay, how did I never catch on that you are a vegetarian?? Yes, the soup would totally work and be GREAT with veg stock and sans chicken. It has so much flavor and the beans will add protein so you’re covered. Let me know if you go for it!

  6. I have hinted to Santa about an ice cream maker. There are so many different types and flavors I want to try. Your vanilla bean with the carmel sauce look perfect.

  7. Yes, you do need an ice cream maker for this recipe! Sorry if you don’t have one…I guess now you have a reason to go shopping:)

  8. Wow- what a stunning dessert. I have been craving homemade ice cream and I just got a bunch of vanilla beans from Costco. I love a great tasting basic vanilla bean ice cream. Super yummy!

  9. It’s never too cold for ice cream with caramel sauce…especially with a mug of HOT tea next to it! I borrowed this book from the library in the summer and now it’s on my wish list for Christmas. I hope Santa is paying attention!

  10. Oh wow! This looks better than pie for dessert! I love homemade ice cream! This recipe especially looks good . . . and homemade caramel sauce! I could float away eating this!

  11. That caramel sauce looks like it’s to die for. I love homemade caramel sauce. It’s so simple to make that I don’t know why more people don’t try it.

  12. That caramel sauce could pretty much kill people and cause hunger at the same time ๐Ÿ™‚ Perfect as a topping on any pie, you guys rock!

    Happy Thanksgiving!

  13. i eat this combo quite a bit, although it’s never homemade. neither component. go ahead and say it–i’m a lazy bum. ๐Ÿ™‚