Creme Anglaise Ice Cream

Ingredients

  • 4 egg yolks
  • ½ cup sugar
  • 1 teaspoon cornstarch
  • 1 ¾ cups scalded milk
  • 1 teaspoon pure vanilla extract
  • 1 ½ teaspoons Cognac
  • Seeds of ½ vanilla bean, optional

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. Reduce to low speed, and add the cornstarch.

View full recipe at SpringPad

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