Ingredients

Vanilla Ice Cream:
1 cup half-and-half
2 cups heavy cream, split
2 vanilla beans
3/4 cup sugar
7 large egg yolks

Combine half-and-half, 1 cup of heavy cream in heavy sauce pan. Split and scrape the vanilla beans, and add the beans and pods to the cream mixture. Place over medium high heat watching carefully so as not to boil over. Meanwhile, thoroughly whisk together egg yolks and sugar in large bowl.
Once cream begins to boil, slowly whisk into the yolk mixture until you have added most of the cream. Put this new mixture back into the pan and cook over low heat until mixture coats the back of a spoon. This ensures that your egg yolks are cooked.
Remove from heat and quickly add the last cup of cream. This will help stop the cooking process. You do not want to overcook this mixture as the yolks will curdle. Strain this mixture through a fine mesh strainer to remove any bits of cooked egg.
This is your ice cream base. Chill until cold. Once chilled, churn in ice-cream maker according to manufacturer's instructions. Makes 4 servings. From menu at New York's 92 restaurant.

Hot Fudge Sauce

4 ounces bittersweet or semisweet chocolate
2 ounces unsweetened chocolate
3 tablespoons unsalted butter
1/3 cup heavy cream
1/3 cup sugar
1/2 cup light corn syrup
1 teaspoon vanilla extract

Met the chocolates with the butter in a double boiler, or in a large metal bowl set over a pot of simmering water. Meanwhile, warm the cream in a medium saucepan over low heat. Add the sugar and corn syrup to the cream and stir until the sugar dissolves completely. Add the warm sweetened cream to the melted chocolate. Continue to heat the mixture over simmering water for 10 minutes, stirring constantly. Add vanilla. Spoon over ice cream while still hot.

Caramel Sauce

1 cup sugar
1/2 cup water
1 cup heavy cream
1 teaspoon vanilla extract

Place the cream in a small saucepan set over low heat. Cover and keep the cream warm while you make the caramel. Combine the sugar and water in a large heavy saucepan and bring to a boil. Brush down any sugar crystals that form on the side of the pan with a wet pastry brush. Once the mixture caramelizes to a golden brown, remove from heat. Slowly and carefully add warm cream mixture to the caramel. Return the pan to a low heat and stir until the caramel dissolves into the cream completely. Let simmer for 2 minutes. Remove from the heat and stir in the vanilla. Spoon over ice cream while hot.

Macerated Cherries

1 cup sugar
1 cup water
2 teaspoons vanilla extract
2 teaspoons rum (optional)
1 cup cherries, stems on

Combine sugar and water thoroughly in a medium-size saucepan and bring to a boil. Remove from heat, add vanilla and rum, and stir. Drop in cherries and let soak overnight.

Whipped Cream

2 cups (1 pint) heavy whipping cream
1 tablespoon sugar
1 teaspoon vanilla extract

In chilled bowl, begin to whip cream. Add sugar and vanilla extract and whip until soft peaks.

Directions

To assemble sundae: Pour a little hot fudge into the bottom of a sundae glass. Put two scoops of vanilla ice cream on top of that. Pour a generous amount of hot fudge sauce over the ice cream. Pour a few tablespoons of caramel sauce over hot fudge. Top with a generous amount of whipped cream and garnish with macerated cherries. Serve!