Frozen Crème Anglaise (Vanilla Ice Cream)

5.0(14)

by Craig Seligman·published 2009-04-29

Ice Creams And Sorbets, Dessert

Servings

About 3 1/2 cups ice cream

Total time

45 min

Calories / serving

218 kcal

Ingredients (5)

serves

Instructions (4 steps)

01In a saucepan, combine milk, cream and vanilla bean and bring to a simmer. Remove from heat and let steep for 15 minutes. Scrape seeds from bean into milk-cream mixture; discard bean.
02Place yolks in bowl; add sugar and whisk vigorously for about 30 seconds. Fill a large bowl with ice and water and place a second bowl over ice bath. Set a fine-mesh strainer over top bowl.
03Over medium heat, bring milk-cream mixture to a simmer, then pour it slowly into yolks while whisking continuously. Pour mixture back into pan and continue stirring over medium heat until thick enough that you can dip in a spoon and then draw a line through the custard that coats it, about 2 to 4 minutes.
04Pour sauce through strainer over ice bath and stir until cold. Refrigerate until ice cold, then place in ice-cream maker and freeze according to manufacturer’s instructions.

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Rich recipe — supports nutrition-aware planning.