Creme Anglaise Ice Cream

Place the ramekin in a pan.

Creme anglaise ice cream. Reduce to low speed and add the cornstarch. The custard will coat the spoon like double cream. Slowly pour 1 2 cup of hot milk mixture into egg yolks whisking constantly.

In a small heavy saucepan heat cream and vanilla until bubbles form at edges. Pour hot water into the pan to come roughly halfway up the sides of the ramekin. Pour the custard mixture into a saucepan and cook over low heat stirring constantly with a wooden spoon until thickened.

This versatile sauce is an egg yolk based stove top cooked custard. Scoop the ice cream in a microwave safe bowl. Use it to top any number of desserts or churn it into ice cream.

Slowly pour 1 2 cup of hot milk mixture into egg yolks whisking constantly. Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium high speed for 3 minutes or until very thick. Step 2 while cream is heating whisk together egg yolks and sugar until smooth.

Don t cook it above 180 c degrees or the eggs will scramble. 3 pour the sauce through a fine strainer add the vanilla essence cognac and vanilla seeds if using. If you are not familiar crème anglaise is a sweet custard sauce made with egg yolk some sort of dairy sugar and vanilla which are all things you find in vanilla ice cream.

Add the egg yolk into the melted ice cream and whisk well. As ina explains in her new book cook like a pro vanilla ice cream is essentially crème anglaise that s been frozen. Allow to cool for 5 minutes.