Ingredients

Campanile

8oz Sugar

1/2 Vanilla bean

3oz Scotch

16oz Milk

16oz Heavy Cream

8 Yolks

Preparation

  1. In a large deep sided pot, heat sugar, vanilla bean and scotch to dark caramel.

  2. Meanwhile in another pan bring milk and cream to a simmer.

  3. Slowly add milk and cream to stop the caramelizing. Mixture will bubble and rise.

  4. Bring mixture to a boil to melt sugar.

  5. Place egg yolks in a large bowl. Pour a cup or so of the hot mixture into bowl whisking to temper the yolks.

  6. Whisk the egg mixture into the pot with the milk and heat to 160 degrees while whisking.

  7. Chill mixture and freeze in an ice cream machine.