Creme Anglaise Ice Cream

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Rated 5 stars out of 5
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Total Time:
1 hr 15 min
Prep
10 min
Inactive
1 hr 0 min
Cook
5 min
Yield:
2 cups
Level:
Intermediate
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Ingredients

  • 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

Directions

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. Reduce to low speed, and add the cornstarch.

With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don't cook it above 180 degrees or the eggs will scramble!

Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using. Freeze the mixture in an ice cream freezer according to the manufacturer's directions. Transfer to a plastic container and store in the freezer until ready to serve.

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Newest Ratings and Reviews

Read all 11 reviews

  • on October 17, 2010

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    This recipe is fabulous, easy to make. Prepare it during the morning, set it aside to cool for an hour and enjoyed a delicious dessert at lunch.

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  • on May 22, 2010

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    This recipe is fantastic, so easy. I make the custard the day before I am ready to make the ice cream. Set it aside to cool, then refrigerate over night. This is the only homemade ice cream my husband has liked. Also it has no cream in it, I used whole milk. I also put an orange liquer in it. Today I am going to put baileys in. Wish me luck!!!!

    Carol

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  • on May 13, 2009

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    This ice cream is so good. Creamy, rich and very vanilla. I also steeped the vanilla bean husk in the milk before adding it to the egg yolks ande then added it to my sugar canister. I also used whole milk. I will definitely make this again.

    people found this review Helpful.
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