This is a basic Creme Anglaise recipe using cream instead of milk that will be the base of most of our Ice Creams. It takes 3 days before you can eat it … I hope you’ll agree it was worth the time spent.
1Vanila PodYou can use Essence but avoid cheap ones that contain sugar syrup
Instructions
Vanilla Flavoured Ice Cream
Split the Vanilla pot down the center with a knife and scrape out all the seeds. You’ll use both the seeds AND the pot when flavouring the Cream in the following recipe, discarding the pod once it has flavoured the sauce.
Rich Anglaise sauce
Add the Cream and any flavourings (eg: Vanilla seeds and Pod) to a saucepan on a gentle heat and cook while whisking gently until bubbles just start to form at the edge. Remove any flavouring components that you don’t want in your Ice Cream (eg: Vanilla Pod).
Boil some water in a saucepan, then reduce the temp until the pot is just simmering. Place the glass mixing bowl on top of the simmering saucepan.
To the glass mixing bowl add 6 Egg Yolks, and a cup of sweetener. Whisk the mixture while it is being gently warmed by the simmering water to cook the Yolks. The time will depend on the heat of your stove – mine takes about 10 minutes.
Ladle the heated Cream into the Egg Mixture while whisking making sure to blend any lumps of cooked egg yolk.
Cook the mixture while whisking until it starts to thicken. You can use the wooden spoon test to see if the liquid is viscous enough to coat the back of a wooden spoon. Simply remove some from the spoon with your finger and hold the spoon vertically. If the line you marked remains distinct after a few seconds it is ready.
This is your last chance to taste the sauce and add more sweetener or season it, get it just right.
Now you need to rapidly chill the cooked Anglaise sauce while whisking – so put some ice cubes in the larger bowl and put the glass bowl into that, and whisk until the mixture cools down.
Cover the Bowl with cling wrap and refrigerate overnight.
Ice Cream
Follow the Ice Cream maker’s instructions to mix the Anglaise mixture while freezing it.
Add Any Swirled flavourings or textures.
Once the Mixture has hardened move to a rectangular plastic container and freeze overnight.
When the Ice Cream has hardened you can remove it to a chopping board and portion it with a cleaver. I generally make 16 servings because it is easy to calculate by halving lengthwise several times.
Serve in a ramekin with a small spoon. (Microwave it for 15 secs if it has frozen solid)
Recipe Notes
Nutrition FactsServing Size 1 blockServings 16Amount Per ServingCalories 145Calories from Fat 135
% Daily Value*
Total Fat 15g23%Saturated Fat 9g45%Trans Fat 0gCholesterol 79mg26%Sodium 15mg0%Total Carbohydrate 1g0%Dietary Fiber 0g0%Sugars 1gProtein 2g4%* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.wp-nutrition-label