[ingredients]8 oz heavy cream
1 vanilla bean split
2 egg yolks
2 oz granulated sugar
4 oz granulated sugar
2 oz water
6 oz crème brulee curd
4 oz vanilla soft serve
2 scoops vanilla ice cream
Vanilla bean whipped cream (homemade or store-bought)[/ingredients]

[instructions]To make crème brulee curd:
1. Place cream and vanilla beans in large saucepan. Heat to a boil.
2. Whisk egg yolks and sugar until smooth and well blended.
3. Temper eggs with one third of hot cream. Return egg mixture to saucepan and cook, stirring constantly, until very thick. Do not allow the custard to boil.
4. Remove from heat. Strain into a clean bowl. Cool over an ice bath, stirring occasionally. Refrigerate until needed.

To make caramelized sugar chip garnish topping:
1. Combine sugar and water in heavy saucepan. Cook over moderate heat until color turns deep brown, approx 10-15 minutes.
2. Carefully pour hot caramel sauce onto greased sheet pan. Set aside until cool, then crack into ½ inch pieces.

Final preparation of milkshake:
1. Blend crème brulee curd, vanilla soft serve, and vanilla ice cream on high for 5-10 seconds.
2. Top with vanilla bean whipped cream and caramelized sugar chip garnish. Serves 4-6.[/instructions]