Wasabi-scented butterscotch sauce with anglaise and ice cream

Instructions

1. For the anglaise, place the egg yolks, sugar and vanilla bean seeds into a large bowl and whisk until light and fluffy.
2. Place the cream, milk and scraped vanilla bean into a saucepan over medium heat and stir until warm. Whisking continuously, gradually pour the warm cream into the egg yolk mixture and whisk until well combined.
3. Strain the anglaise through a fine sieve into a clean pan and stir over low heat until the custard reaches 82˚C on a thermometer, or until the mixture is thick enough to coat the back of a spoon. Remove from the heat and place the bowl in a large bowl of iced water to arrest the cooking. Stand until cool, whisking regularly.
4. Divide the mixture in half. Place half into the ice cream machine and churn until a soft serve ice cream texture is achieved. Place in the freezer until set. Refrigerate the remaining anglaise until serving.
5. For the butterscotch sauce, place the brown sugar and whisky in a small saucepan over medium heat until bubbling. Add the cream and vanilla seeds and bring to a simmer. Cook until a nice thick caramel sauce is achieved. Grate in the wasabi and allow to steep for 5 minutes. Strain and whisk in the butter.
6. Serve the anglaise and butterscotch sauce with the ice cream.