Sorry I have this penchant of diverting from the subject matter :) Ok so let's get the ball rolling. I will start with Vanilla Ice Cream as you need to make a Cream Anglaise or in simple terms, a custard. Cream Anglaise is made of egg yolks, sugar & hot milk & is the base for ice creams & from this Cream Anglaise it is just a skip & a jump to do other flavours and after typing the Vanilla Ice Cream, I will be moving on to a Strawberry Ice Cream which I made a few evenings ago and I need to make the Cream Anglaise before I can do the Strawberry ice cream.
Vanilla Ice Cream
Ingredients for Cream Anglaise
250 ml UHT Milk
1/2 a Vanilla pod, split lengthwise OR 1 teasp Vanilla extract
5 Egg YOLKS
70 gm Castor Sugar
250 ml *Dairy Whipping Cream [see notes below]
- Bring the UHT Milk & Vanilla pod to "Almost boil" on low medium fire, stirring. Remove from fire & using a knife scrape out the seeds from the Vanilla pod into the hot milk & let it infuse in the hot milk for 10 minutes. Discard the vanilla pod.
- Whisk the egg yolks with the castor sugar in a bowl till thick & pale.
- On low medium fire reheat the milk till hot.
- Gradually pour the hot milk into the egg yolk mixture while stirring with a whisk. STRAIN this mixture into another bowl & place bowl over a pan of simmering water on low medium fire while stirring all the while for about 3 - 5 minute. Dip a metal spoon into the custard & draw a line at the back of the spoon. If you can get an "unbroken" line, your custard is ready. [Make sure you dont over cook this mixture].
- Remove from fire & immediately place bowl over a basin of ice cold water for a few minutes to stop cooking process.
- Cover the surface directly with cling film [this prevents skin formation] & allow the custard to cool completely then refrigerate it till cold.
- Once custard is cold, mix in the 250 ml whipping cream & stir short while in order for them to incorporate.
- Then churn in an ice cream maker following the manufacture's instructions.
- Scoop out the ice cream with a wooden spoon into a tupperware & freeze.
a) See my Coffee & Chocolate Ice Cream recipe for more info;
b) Dairy Whipping Cream can be used for baking, cooking & decorating & there are so many wonderful brands out there; brands like "Anchor", "Emborg", "Shani" etc.
New visitors please note that I am not a Chef by profession; just a passionate home baker. Till my next post, xoxo, Ophelia