Categories: Fruits, Ice cream 
      Yield: 6 servings 
  
      2 c  Milk                                1    Vanilla bean, split 
      2 c  Whipping cream                      1 c  Caramel sauce 
  
  SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES.  RAYMOND CABERNET SAUVIGNON, 
  1978.  SAUCE: Combine sugar and 1/2 cup water in heavy saucepan. Cook on 
  medium heat 15-20 minutes, until sugar turns light golden brown. Don't let 
  sugar burn.  Remove saucepan from heat, immediately add cream, stirring 
  until smooth.  Add butter, let melt in sauce. Stir to combine thoroughly. 
  Serve warm or chilled.  If not using at once, cover with plastic wrap, 
  store in refrigerator. ICE CREAM: In 3-quart bowl, whisk egg yolks together 
  with sugar. Set aside. Pour milk and cream into saucepan, add split vanilla 
  bean.  Heat just to boiling point to scald, then remove pan from heat. Pour 
  a little scalded milk and cream into egg mixture, stir gently. Gradually 
  add and mix in remaining milk and cream. Return pan to stove, cook over 
  medium to low heat, stirring constantly until mixture coats wooden spoon. 
  Strain into bowl over ice.  Stir in Caramel Sauce. Freeze in ice-cream 
  maker, according to directions. 
   
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         FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/10 6:38 AM 
   
  TO:      ALL FROM: CHRISTIE ASPEGREN (FGXF83A) SUBJECT: R-MM ALL SEASONS 
  MEA 
   
  #1 (We'll see if they go up in order ) 
   
  These are from MK's 'A Taste for all Seasons'