Basic Creme Anglaise Recipe

1. 1

   Whisk egg yolks and sugar till pale and creamy.

2. 2

   Heat 1/2 the cream with split vanilla bean till simmering.

3. 3

   Add in warm cream mix to the egg and sugar mix, and cook over a pot of simmering water till the mix is thick and coats the back of a wooden spoon.

4. 4

   Remove from heat and strain into a clean bowl.

5. 5

   Add in remaining cream.

6. 6

   Scrape seeds from vanilla bean, leave both seeds and bean in the mix to macerate till cold.

7. 7

   Remove bean.

8. 8

   Your mix is now ready to be used - freeze in icecream machine or possibly bowl as is or possibly add in your preferred flavour.

9. 9

   (NB: As vanilla beans are expensive omit vanilla bean if flavour to be used is likely to overpower the subtle vanilla flavour.

10. 10

    Vanilla beans can be dry and reused or possibly store in your sugar container for vanilla sugar.)

11. 11

    Fresh Berry Ice cream:Puree berries in food processor and push through sieve to produce a coulis.

12. 12

    Add in coulis to anglaise mix and stir well.

13. 13

    Place mix in icecream machine or possibly bowl and freeze according to manufacturers instructions.

14. 14

    Once it starts to freeze, take out and mix again, then place back into the freezer.

15. 15

    Serve with fresh berries.

* Per serving · 4 servings · Values may vary.