Frozen Crème Anglaise (Vanilla Ice Cream)

Ingredients

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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    438 calories; 31 grams fat; 17 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 30 grams sugars; 7 grams protein; 410 milligrams cholesterol; 63 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 3 1/2 cups ice cream

Preparation

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.
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.
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.
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.

45 minutes