Servings: Makes 10 servings
2 (14-ounce) containers vanilla ice cream, softened and divided
1 cup Vanilla Bean Caramel (recipe follows)
Garnish: fresh mint, Vanilla Bean Caramel
1. Line an 8x4-inch loaf pan with plastic wrap. Spread 1 container of ice cream in bottom of pan. Spoon 1 cup caramel over ice cream. Top with remaining
container of ice cream. Cover tightly, and freeze until firm. Cut into slices, and serve immediately. Garnish with fresh mint and a drizzle of caramel,
Vanilla Bean Caramel
Makes 3½ cups
This sauce is wonderful drizzled over ice cream, stirred into coffee, or used in our icebox dessert.
2 (14-ounce) cans sweetened condensed milk
1 tablespoon vanilla bean paste*
¼cup heavy whipping cream
1. In the top of a double boiler, combine sweetened condensed milk and vanilla bean paste. Place over simmering water, and cook over medium-low heat for 2 hours or until color deepens to a golden caramel. Remove from heat, and stir in cream. Store, covered, in refrigerator for up to 2 weeks.
*We tested with Nielsen-Massey Madagascar Bourbon Pure Vanilla
Recipe Courtesy of Cooking with Paula Deen magazine