Ingredients

2 pints Vanilla-Bean Ice Cream, recipe follows, (or store-bought super-premium
vanilla ice cream)
1 cup Dark Hot Fudge Sauce, recipe follows
1/2 cup chopped walnuts
8 maraschino cherries, for garnish

Directions

Scoop ice cream into 8 sundae dishes and spoon
heated hot fudge sauce over it. Spoon heated butterscotch sauce over each portion and top with chopped
walnuts. Garnish each sundae with a maraschino cherries.

Ingredients

Vanilla-Bean Ice
Cream:
2 cups heavy cream
1 cup whole milk
3/4 cup sugar
1/8 teaspoon salt
3 vanilla beans, split lengthwise
2 large eggs

Directions

Combine cream, milk, sugar, and 1/8 teaspoon salt in a heavy

saucepan. Scrape seeds from vanilla beans with tip of a knife into cream mixture, then drop in pods. Heat
mixture just to a boil.

Whisk eggs in a large bowl, then add hot cream mixture in a slow stream, whisking. Pour mixture into saucepan
and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read
thermometer registers 170 degrees F (do not let boil).

Pour custard through a fine sieve into a clean metal bowl, then cool, stirring occasionally. Chill, covered,
until cold, at least 3 hours.

Freeze custard in an ice-cream maker. Transfer to an airtight container and put in freezer to harden.

Yield: 1 1/2 quarts

Ingredients

Dark Hot Fudge Sauce:
2/3 cup heavy cream
3/4 cup firmly packed brown sugar
2 ounces unsweetened chocolate, chopped fine
2 tablespoons unsalted butter
2 tablespoons light corn syrup
1 1/2 teaspoons vanilla

1/8 teaspoon salt

Directions

In a small heavy saucepan heat heavy cream and sugar over
moderate heat, stirring, until sugar is dissolved. Add chocolate, butter, and corn syrup and continue to cook,
stirring, just until smooth. Bring mixture to a boil over moderate heat and boil 8 minutes. Remove pan from
heat and stir in vanilla and salt. Sauce will keep, covered and chilled, for 3 weeks. Let the sauce cool
completely before covering (any condensation will make it grainy). Reheat sauce, uncovered, over simmering
water in a double boiler. Serve sauce hot over ice cream.

Yield: 1 cup