Frozen Crème Anglaise (Vanilla Ice Cream)

Name: Frozen Crème Anglaise (Vanilla Ice Cream)
Total time: 45 min
Yield: About 3 1/2 cups ice cream
Ingredients: 1 cup milk; 1 cup heavy cream; 1 vanilla bean, split lengthwise; 7 large egg yolks; 1/2 cup sugar

Recipe from Michael Ruhlman

Adapted by Craig Seligman

Updated May 2, 2024

Total Time: 45 minutes
Rating: 5(13)
Comments: Read comments

Featured in: Everyday Cooking Is as Easy as 3:2:1

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Ingredients

Yield:About 3½ cups ice cream

1cup milk
1cup heavy cream
1vanilla bean, split lengthwise
7large egg yolks
½cup sugar

Ingredient Substitution Guide

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Preparation

Step 1
In a saucepan, combine milk, cream and vanilla bean and bring to a simmer. Remove from heat and let steep for 15 minutes. Scrape seeds from bean into milk-cream mixture; discard bean.
Step 2
Place yolks in bowl; add sugar and whisk vigorously for about 30 seconds. Fill a large bowl with ice and water and place a second bowl over ice bath. Set a fine-mesh strainer over top bowl.
Step 3
Over medium heat, bring milk-cream mixture to a simmer, then pour it slowly into yolks while whisking continuously. 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.
Step 4
Pour sauce through strainer over ice bath and stir until cold. Refrigerate until ice cold, then place in ice-cream maker and freeze according to manufacturer’s instructions.