Rolo Ice Cream with Caramel Swirl

Last month I treated myself to a new toy for the kitchen.  In anticipation of the hot summer days ahead, I decided to buy an ice cream maker, that way I could continue to make sweet treats on those days that are just to hot to turn on the oven to bake something.  I purchased my Cuisinart Ice Cream Maker from Williams-Sonoma and I absolutely love it!  It was so easy to use and the ice cream turned out delicious!  I can't wait to try out more ice cream recipes and share them with you guys!  Hope you all are staying cool this summer!

Ingredients:
1 vanilla bean
3 cups half and half
1 cup heavy cream
7 egg yolks
1 1/4 cup sugar
1 bag mini Rolos, cut in half (~30 Rolos)
1/3 cup caramel syrup 

Split vanilla bean in half and remove pulp.  In a medium saucepan, combine half and half, cream, and vanilla bean pod and pulp.  Heat mixture over medium heat, stirring occasionally, bringing mixture to a simmer.  Remove from heat and set aside.

In a large bowl, whisk egg yolks for about three minutes until they become light in color.  Gradually add the sugar, whisking to combine.

Remove vanilla bean pod from cream and discard.  Temper the cream mixture into the egg mixture by gradually adding small amounts, until about a third of the cream mixture has been added.  Pour in the remainder of the cream mixture and return the entire mixture to the saucepan and continue to cook over low heat, stirring frequently.  Continue to cook until the mixture thickens slightly and reaches 170-175 degrees.

Strain mixture into a container and allow to sit at room temperature for about 30 minutes.  Place the mixture into the fridge once it is cool and store overnight.

Pour mixture into an ice cream maker and freeze according to the manufacturer's directions.  Once the ice cream is at the soft serve stage, fold in the Rolos.  Place half of the ice cream into a freezer-safe, sealable container.  Drizzle the caramel syrup over the ice cream and layer the remaining ice cream over the syrup.  Drag a knife through the ice cream to swirl the caramel and smooth out the top.  Freeze for 3-5 hours or until ready to serve.

Yields 1 1/2 quarts