Creme Anglaise Ice Cream
You can never have too many dessert recipes, so give Creme Anglaise Ice Cream a try. Watching your figure? This gluten free and vegetarian recipe has 115 calories, 3g of protein, and 4g of fat per serving. This recipe serves 8. A mixture of vanillan extract, seeds vanilla bean, egg yolks, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. It can be enjoyed any time, but it is especially good for Summer. If you like this recipe, you might also like recipes such as Granny Smith Apples and Ginger Bread Pudding with Vanilla Bean Creme Anglaise and Creme Fraiche Whipped Cream, Tahitian Crème Anglaise: Cream Custard Sauce, and Crème Anglaise.
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.
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!
Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using. 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.