Instructions: Heat the milk and vanilla beans together in a saucepan over moderate heat until just beginning to simmer.

In a separate bowl, beat egg yolks with sugar until light and thick. Slowly whisk hot milk into egg mixture. Return to saucepan and heat gently over moderate heat until it just begins to thicken (180 degrees).

Remove custard at once from heat and strain into a bowl. With the point of a knife, scrape seeds from vanilla beans and add to custard. Cool and pour into ice cream freezer. Freeze according to manufacturers directions. When ice cream is partially set, add the whipped cream and continue freezing until ice cream is firm.

Allow ice cream to soften slightly before serving. Scoop out into chilled bowls and pour warm Burnt Almond Caramel Sauce over.

This recipe yields 2 quarts of ice cream.

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