I use this recipe as a base for all my ice creams. This ice cream base is referred to as crème anglaise (French for English Cream), which is a light pouring custard.
Tip: When using this recipe as a base for other ice creams you may omit the vanilla bean if it is not required.
- 250ml milk
- 4 egg yolks
- 100g caster sugar
- 250ml cream
- 1 vanilla bean (optional if making other flavours).
Tip: Have an empty medium bowl sitting in ice water and a sieve ready. You will need these later in the process.
Split vanilla bean in half and scrape out seeds with the back of a knife.
Bring milk, vanilla pod and seeds to the boil, remove from heat. After heating, remove the vanilla bean.
In a medium bowl whisk together egg yolks and sugar.
Pour 1/3 of the heated milk mixture into the egg mixture and whisk.
Pour the egg and milk mixture back into the saucepan with remaining milk and stir with a wooden spoon.
Heat milk and egg mixture in a saucepan or bain-marie on medium heat on stove, stirring with a wooden spoon. Bring mixture to 82°C. Do not boil or you will end up with scrambled eggs and your mixture will curdle.
Tip: A bain-marie is a heat proof bowl set on a saucepan of water. Using this method is slower, but as the heat is not directly on the anglaise there is less risk of scrambling the egg mix.
The anglaise is ready once the custard coats the back of the spoon and you can run a line through it with your finger.
Immediately pour the anglaise through a sieve into a bowl sitting in ice water (this stops the cooking process).
Once the anglaise has cooled slightly, put it in the fridge to cool completely.
Once the anglaise is cold, pour in cream and refrigerate mixture overnight.
Pour the anglaise into an ice cream machine and churn as per the manufacturer’s instructions.