CARAMEL SWIRL ICE CREAM
Source: Sorbets and Ice Creams: & Other Frozen Confections by Lou Seibert Pappas
Makes 1 quart

Caramel laces this ice cream with chewy candy for a delicious topping on an open-face pear tan or an apple crisp.

ICE CREAM:
2 cups half-and-half
2/3 cup sugar
6 egg yolks, beaten
1 cup heavy (whipping) cream
1 tablespoon vanilla extract
CARAMEL SAUCE:
1/2 cup sugar
1/4 cup half-and-half
2 tablespoons unsalted butter
1 tablespoon light corn syrup
1 teaspoon unsalted butter (optional)
1/2 cup Brazil nuts or pecans, chopped (optional)

TO MAKE THE ICE CREAM:
In a double boiler, heat the half-and-half over barely simmering water until scalded.

Whisk the sugar into the egg yolks. Whisk in some of the hot half-and-half, return this mixture to the pan, and cook over barely simmering water, stirring constantly, until the custard coats the spoon. Immediately place the pan in a pan of cold water and stir to cool to room temperature.

Stir in the cream and vanilla. Cover and refrigerate for 2 to 3 hours, or until thoroughly chilled.

TO MAKE THE CARAMEL SAUCE:
In a small, heavy saucepan, heat the sugar over medium heat until it melts and turns a light amber color.

Carefully stir in the half-and-half, butter, and corn syrup. Cook and stir until smooth and slightly thickened, about 2 minutes. Let cool to room temperature.

If using the nuts, melt the butter in a small saucepan over medium heat, add the nuts, and stir until golden; let cool.

TO FINISH THE ICE CREAM:
Freeze the ice cream mixture in an ice cream maker according to the manufacturer’s instructions. When partially frozen, add the nuts, if used. When almost completely frozen, swirl in the cool caramel sauce with a rubber spatula.