Vanilla and caramel go hand in hand—both are creamy, rich, and sweet. Here they play together to delight your taste buds.

YIELD: 1 QUART

INGREDIENTS

• 3 cups heavy cream
• 1 cup Splenda
• 1 vanilla bean, split
• Pinch of salt
• 4 large egg yolks
• 1 cup half and half
• 1 tablespoon vanilla extract
• ½ cup sugar-free caramel syrup

PREPARATION

1. In a medium saucepan, combine the heavy cream, Splenda, vanilla bean, and salt. Bring to a light simmer over medium-low heat. Remove from heat and let steep for 30 minutes. Remove the vanilla bean, rinse it, and save it for another use.
2. In a separate bowl, whisk the egg yolks. Reheat the cream mixture until hot, then temper the yolks by adding half of the mixture into the eggs, whisking constantly. Add the egg mixture to the saucepan and heat until thickened.
3. Stir in the half and half and vanilla extract. Refrigerate the mixture for 4 hours to overnight.
4. Transfer the chilled mixture to an ice cream maker and follow the manufacturer’s instructions for freezing. Before storing the ice cream in the freezer, swirl in the caramel sauce.