Creme Anglaise Ice Cream
- Level: Intermediate
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 215
- Total Fat
- 7
- Saturated Fat
- 3
- Carbohydrates
- 31
- Dietary Fiber
- 0
- Sugar
- 31
- Protein
- 6
- Cholesterol
- 156
- Sodium
- 53
- Total: 1 hr 15 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 5 min
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.