Frozen Creme Anglaise (Vanilla Ice Cream) – a delicious recipe with milk, heavy cream, vanilla bean, egg yolks, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a saucepan, combine milk, cream and vanilla bean and bring to a simmer.
2
Remove from heat and let steep for 15 minutes.
3
Scrape seeds from bean into milk-cream mixture; discard bean.
4
Place yolks in bowl; add sugar and whisk vigorously for about 30 seconds.
5
Fill a large bowl with ice and water and place a second bowl over ice bath.
6
Set a fine-mesh strainer over top bowl.
7
Over medium heat, bring milk-cream mixture to a simmer, then pour it slowly into yolks while whisking continuously.
8
Pour mixture back into pan and continue stirring over medium heat until thick enough that you can dip in a spoon and then draw a line through the custard that coats it, about 2 to 4 minutes.
9
Pour sauce through strainer over ice bath and stir until cold.
10
Refrigerate until ice cold, then place in ice-cream maker and freeze according to manufacturers instructions.
662
kcal
Calories
41
g
Fat
35
g
Carbs
26
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 5 ingredients. The key ingredients include: 1 cup milk, 1 cup heavy cream, 1 vanilla bean, split lengthwise, 7 large egg yolks, and more.
Yes, Frozen Creme Anglaise (Vanilla Ice Cream) 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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