Creme Anglaise Ice Cream - Ina Garten

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READY IN: 2hrs 15mins
YIELD: 4 scoops
UNITS: US

INGREDIENTS

Nutrition
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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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