Happy Valentine’s Day! Chad has always chosen Blue Bell Natural Vanilla Bean over any of my homemade ice creams, so I have decided to take a new approach by making toppings he can enjoy with the Blue Bell. It was quite a dangerous move. Chad and I quickly finished off a half gallon of vanilla ice cream in an amount of time I would rather not type out just to have more of this Vanilla Bean Caramel Sauce.
This was the first time I have ever made a topping for ice cream and it was oh so good. The thick and creamy caramel is speckled throughout with vanilla beans. It isn’t too difficult to make; you just have to watch it closely to keep it from burning and it comes together very quickly. The caramel had a tendency to solidify a little as I added the heavy cream. If this happens, put the saucepan back on the stove over low heat and stir until melted again.
Store extra in an airtight container in the refrigerator. It will be scoopable, but still fairly solid, so melt the caramel a few seconds in the microwave or on the stovetop to warm before serving. This would also be delicious paired with yesterday’s chocolate chip cookie marshmallows over whipped cream and hot chocolate.