Creme Anglaise Ice Cream - Ina Garten – a delicious recipe with egg yolks, sugar, cornstarch, milk, vanilla, cognac. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick.
2
Reduce to low speed, and add the cornstarch.
3
With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don't cook it above 180 degrees or the eggs will scramble!
4
Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using.
5
Freeze the mixture in an ice cream freezer according to the manufacturer's directions. Transfer to a plastic container and store in the freezer until ready to serve.
317
kcal
Calories
13
g
Fat
33
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 egg yolks, 1/2 cup sugar, 1 teaspoon cornstarch, 1 3/4 cups milk, scalded, and more.
Yes, Creme Anglaise Ice Cream - Ina Garten falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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