Creme anglaise is a rich and creamy custard sauce prepared on the stove top. Classically, the sauce contains egg yolks, milk, sugar and vanilla. However, as needed, half-and-half may replace some of the milk and other flavor extracts or alcohols may be added to the creme anglaise. Creme anglaise can be used as a sauce or topping and may be served hot or cold. You can also opt to freeze creme anglaise and serve it as a lovely, creamy vanilla ice cream.
Step 1
Freeze the core of your ice cream maker for 24 hours before attempting to make the ice cream.
Step 2
Fill the large bowl halfway full of ice, then add water to cover the ice.
Step 3
Place the smaller stainless steel bowl into the ice bath and set the strainer in place on top of it.
Step 4
Pour the creme anglaise through the strainer and allow the liquid to drain into the medium-size stainless steel bowl.
Step 5
Press any thick custard through the strainer with a flexible silicone spatula. The resulting custard should be silky smooth and free of lumps. It will be thicker than heavy cream, but thinner than pudding.
Step 6
Stir the creme anglaise until it is fully cooled by the ice bath.
Step 7
Place plastic wrap directly onto the surface of the custard and chill until quite cold, at least four to eight hours.
Step 8
Pour the creme anglaise into your ice cream maker and freeze according to the manufacturer's instructions.
Step 9
Transfer the finished ice cream into a plastic storage container and store it in the freezer until you are ready to serve.
Tips and Warnings
- If you're making creme anglaise specifically for ice cream, replace a portion of the milk with heavy cream.
- Don't skip the straining step. Cooked egg yolk will ruin the taste and texture of your ice cream.
Things You'll Need
- Prepared creme anglaise
- Fine mesh strainer
- Medium-sized stainless steel bowl
- Large bowl, preferably stainless steel
- Ice
- Flexible silicone spatula
- Plastic wrap
- Ice cream maker
- Freezer-safe plastic storage container
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