Instructions: 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.

Process custard in ice cream maker according to manufacturers instructions. Freeze ice cream in covered container. (Can be made 1 week ahead.)

Scoop ice cream into bowls. Spoon warm Maple Caramel Sauce over. Top with nuts.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.