Vanilla Sauce

METHOD:

1) Bring half&half and 1/2 the sugar to a boil. (add vanilla bean)
2) In a large bowl whip together the yolks and remaining sugar.
3) Slowly TEMPER the egg mixture with the scalded half&half.
4) Return to the stove, and stir constantly over medium heat with a wooden spoon or rubber spatula, until the sauce is NAPPÉ. (coating the back of a spoon).

** Always stir continuously and heat only to 185ºF, or the custard will break **

5) Immediately remove from the heat, STRAIN into a clean bowl and cool-down over an ice-water bath.
6) Add vanilla extract and refrigerate.