Vanilla Ice Cream

Crème Anglaise Ingredients: 1 pt. Cream (1/2 liter) 1 pt. Milk (1/2 liter) 1 whole Vanilla Bean 9 Egg Yolks (190 g) 3/4 cups Sugar (150 g) You could substitute with vanilla extract or vanilla flavor if vanilla beans are not readily available in your area.

Preparing the Crème Anglaise Ingredients

Cut the vanilla bean in half and scrape the seeds from the pod of the bean

Rub the seeds with the sugar to separate the seeds and distribute evenly, preventing the seeds from clumping.

Into a saucepan, pour milk and heavy cream. Add half of the sugar to the milk-cream mixture

Add the vanilla pod to the milk to infuse

Whisk the other half of the sugar into the egg yolks. Blend thoroughly to prevent egg yolks from getting sugar burns. Tempering the Crème Anglaise Tempering setup: Egg yolk-sugar mixture Saucepan containing milk-cream mixture Ladle Whisk Sieve 2 Bowls Ice Bring the milk to a full rolling boil while stirring the milk occasionally to prevent scorching it at the bottom of the pan. To avoid the eggs from being scrambled when added to the hot milk, temper part of the boiling milk into the egg yolk mixture and stir immediately. Once tempered, pour the egg-milk mixture back into the saucepan, while stirring immediately and continuously. Crème Anglaise Crème Anglaise is done when it coats a spatula or when finger leaves a mark when run on a spatula. Strain through a sieve into a bowl set on an ice bath. Stir occasionally to cool. Let the mixture stand overnight in the refrigerator to allow flavors to marry.