Crème anglaise and ice cream

 In a recent French Odyssey – Journey through France cooking class we made vanilla ice cream, with a crème anglaise base, in my new ice cream churn! Some of you will remember that we also make an easy vanilla ice cream* without a crème anglaise base and without an ice cream churn….it too is delicious and very quick.

Crème anlgaise is a good technique  to master as it a basic tool you should have in your repertoire.  It is the basis of many desserts, such as French or custard ice cream, bavarois, charlottes; it is often served as a sauce with various fruit and other pudding desserts. With the addition of sweet butter it becomes crème au beurre, butter cream. The ingredients always include egg yolks, sugar, vanilla bean and milk and cream, although there are many variations in the quantities of milk and cream used.

Crème anglaise

Makes 1 litre

500ml of pouring cream

250ml full milk

1 vanilla bean

5 egg yolks

120g of castor sugar

Place the cream

*Easy ice cream the ‘Cooking on the Bay way’.

Serves 8.

600ml cream

1 x 400ml tin sweetened condensed milk

2 tbsp Tia Maria or Kahlua

Prepare the ice cream tray – line with foil and cling wrap for easy unmoulding.

Whip cream and condensed milk with Tia Maria or Kahlua until thick.

Pour into the foil and cling wrapped lined ice cream tray and freeze. Seal very well and this will keep for 2 weeks.

By | 2012-09-06T07:24:06+10:00 September 6th, 2012|Cooking classes, Desserts - chilled, Recipes|Comments Off on Crème anglaise and ice cream

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