ICE CREAM - Creme Anglaise Ice Cream (Ina)
Nb persons: 0
Yield: 2 cups
Preparation time:
Total time:
Source:
| Creme Anglaise Ice Cream Recipe courtesy of Ina Garten Ingredients | |
| 4 | egg yolks |
| 1/2 cup | sugar |
| 1 teaspoon | cornstarch |
| 1 3/4 cups | scalded milk |
| 1 teaspoon | pure vanilla extract |
| 1 1/2 teaspoons | Cognac |
| Seeds of 1/2 | vanilla bean, optional |
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.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/creme-anglaise-ice-cream-recipe.print.html?oc=linkback
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