Creme Anglaise Ice Cream
Serves: 4
Lacy Volkman
1 January 1970
Based on User reviews:
65
Spice
52
Sweetness
56
Sourness
39
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
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
2
Reduce to low speed, and add the cornstarch
3
With the mixer still on low, slowly pour the hot milk into the eggs
4
Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened
5
The custard will coat the spoon like heavy cream
6
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
7
Freeze the mixture in an ice cream freezer according to the manufacturer's directions
8
Transfer to a plastic container and store in the freezer until ready to serve