Creme Anglaise Ice Cream - Ina Garten
- Ready In:
- 2hrs 15mins
- Ingredients:
- 7
- Yields:
-
4 scoops
ingredients
- 4 egg yolks
- 1⁄2 cup sugar
- 1 teaspoon cornstarch
- 1 3⁄4 cups milk, scalded
- 1 teaspoon pure vanilla extract
- 1 1⁄2 teaspoons cognac
- 1 teaspoon vanilla extract or 1 teaspoon vanilla bean seeds
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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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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