In a medium pot combine the milk and cream over medium heat. Step 1 in a small heavy saucepan heat cream and vanilla until bubbles form at edges. Carefully mix cream and creme anglaise. Increase the heat to high. Creme anglaise is one of the most versatile sauces in the pastry kitchen.
Have a fine medium sized strainer and bowl ready near the stove. A thick custard composed of egg yolks and heavy cream. Add 90 percent of the sugar to the milk mixture and stir well. This creme anglaise recipe is simple to make with only eggs milk sugar and vanilla. Run in ice cream machine to make a french base ice cream or use as a sauce or drink.
Once cooled the base will thicken into an anglaise sauce. The end result is a product that has little aeration making it rich and decadent. You can top it with whipped cream for an extra indulgence smother it in caramel sauce or sprinkle on some freeze dried berries and chopped nuts. Immediately strain through a chinois into a container on top of the fruit purée. Step 2 while cream is heating whisk together egg yolks and sugar until smooth.
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Cool to 70 degrees fahrenheit over an ice bath then refrigerate. In a stainless steel bowl stir together using a wooden spoon the sugar and yolks until well blended. 4 egg yolks 1 2 cup sugar 1 teaspoon cornstarch 1 3 4 cups scalded milk 1 teaspoon pure vanilla extract 1 1 2 teaspoons cognac seeds of 1 2 vanilla bean optional. By holding onto all the components that make creme anglaise amazing and churning them into a cold thick frozen treat this ice cream doesn t stand a chance against any other except maybe rocky road. The ice cream is now done and needs to be frozen.
Do not let this mixture sit too long or a film will develop on the yolks. Do not let this mixture sit too long or a film will develop on the yolks. Cool to 70 degrees fahrenheit over an ice bath then refrigerate. Creme anglaise is a classic vanilla custard sauce. Once cooled the base will thicken into an anglaise sauce.
The ice cream is now done and needs to be frozen. Have a fine medium sized strainer and bowl ready near the stove. In a medium pot combine the milk and cream over medium heat.
