I've never seen an angry person eating ice cream - true story. Maybe it's because the delightful decadence of ice cream can turn any sour situation into a sweet one. I'll admit I'm having a bit of a tough morning where all the little things are not going so great. I need a treat to placate the inner frustrated me, and so I turn to my kitchen/sanctuary.
I love making ice cream. Love is an understatement. The flavor combinations that can be created are endless, and nothing says, "I love you" to that special someone (or yourself) than a bowl of homemade scoops. The crème anglaise recipe below is a great, classic base from which you can start your flavor experimenting, and it's quite easy to make.
I love making ice cream. Love is an understatement. The flavor combinations that can be created are endless, and nothing says, "I love you" to that special someone (or yourself) than a bowl of homemade scoops. The crème anglaise recipe below is a great, classic base from which you can start your flavor experimenting, and it's quite easy to make.
I created flavor variations of Blueberry Chamomile Swirl and Salted Caramel Cinnamon Ice Cream.
Vanilla Crème Anglaise
Ingredients:
Culinary Dance Steps:
1. Before starting anything, set up a stainless-steel bowl in a larger bowl of ice water. You'll need this ice bath to cool down your creme mixture right after cooking (step 7).
2. Put the milk in a medium saucepan and slowly heat on a medium-low flame under the milk is just before simmering.
3. While the milk is heating, in a medium bowl, whisk the honey and egg yolks together well.
4. Right before the milk is about to simmer (before bubbling), remove the milk from the stove, and SLOWLY pour the warm milk into the egg yolks, one cup at a time. If you pour the milk too fast, you'll end up cooking the egg yolks (Ew sweet scrambled eggs).
5. Once all the milk is mixed into the egg yolks, add the vanilla extract. Return the entire mixture back into the medium sauce pan. Slowly heat the sauce on medium-low heat, while constantly whisking. Constant whisking keeps the egg milk mixture from curdling.
6. Once the egg milk mixture reaches a temperature of 185 degrees F, remove the mixture from the stove. You can also tell that the egg milk mixture is done cooking by dipping a spoon in the mix and running a finger along the back of the spoon. If a distinct path is made on the spoon from your finger, it's done (see picture to the right). Do not let the mixture get hotter than 190 degrees, or it will curdle.
7. Quickly pour the cooked egg milk mixture into the stainless steel bowl that's in the ice water bath (from step 1). Let the mixture cool, stirring occasionally.
8. When the mixture is cool, pour the creme into an ice cream maker. Let the ice cream maker do its magic, and feel free to add any fun toppings or sauces in towards the end of the ice cream mixing. When the ice cream maker is finished, add the frozen ice cream into containers. Let the ice cream chill in the freezer for at least 4 hours to let it solidify.
Note: You can make the crème anglaise 1-2 days ahead of time (steps 1-7) before making it into ice cream (Step 8)
Ingredients:
- 12 egg yolks
- 1 cup of honey
- 4 cups of milk (cow or goat milk - both work well)
- 1 Tbs. vanilla extract
Culinary Dance Steps:
1. Before starting anything, set up a stainless-steel bowl in a larger bowl of ice water. You'll need this ice bath to cool down your creme mixture right after cooking (step 7).
2. Put the milk in a medium saucepan and slowly heat on a medium-low flame under the milk is just before simmering.
3. While the milk is heating, in a medium bowl, whisk the honey and egg yolks together well.
4. Right before the milk is about to simmer (before bubbling), remove the milk from the stove, and SLOWLY pour the warm milk into the egg yolks, one cup at a time. If you pour the milk too fast, you'll end up cooking the egg yolks (Ew sweet scrambled eggs).
5. Once all the milk is mixed into the egg yolks, add the vanilla extract. Return the entire mixture back into the medium sauce pan. Slowly heat the sauce on medium-low heat, while constantly whisking. Constant whisking keeps the egg milk mixture from curdling.
6. Once the egg milk mixture reaches a temperature of 185 degrees F, remove the mixture from the stove. You can also tell that the egg milk mixture is done cooking by dipping a spoon in the mix and running a finger along the back of the spoon. If a distinct path is made on the spoon from your finger, it's done (see picture to the right). Do not let the mixture get hotter than 190 degrees, or it will curdle.
7. Quickly pour the cooked egg milk mixture into the stainless steel bowl that's in the ice water bath (from step 1). Let the mixture cool, stirring occasionally.
8. When the mixture is cool, pour the creme into an ice cream maker. Let the ice cream maker do its magic, and feel free to add any fun toppings or sauces in towards the end of the ice cream mixing. When the ice cream maker is finished, add the frozen ice cream into containers. Let the ice cream chill in the freezer for at least 4 hours to let it solidify.
Note: You can make the crème anglaise 1-2 days ahead of time (steps 1-7) before making it into ice cream (Step 8)
