In this video you’ll learn to make Crème Anglaise, the custard that is frozen into ice cream. A custard is basically just a mixture of a liquid — typically milk and cream — that’s thickened by mixing it with eggs and gently cooking it.
Recipe using 36% Heavy Cream (see video)
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- 120g sugar
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- 60g corn syrup
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- 510g 36% cream (supermarket heavy cream)
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- 170g 4% milk (whole milk)
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- 6 large yolks
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- 1 vanilla bean or 1 -1.5 tsp vanilla (depending on strength)
Mix all ingredients except vanilla pod together with a whisk until somewhat even. Split and scrape the vanilla pod and add the seeds and the pod to the mixture while still cold. (If using vanilla extract or vanilla bean paste, add it at the very end after cooking and mix it in well.)
Cook on induction burner (see not about burners below) set to medium heat stirring constantly with a silicon spatula and scraping the sides and bottom to prevent the mixture touching the metal from overcooking.
When the mixture reaches just above 180°F, remove from the heat and give it a few more stirs and scrapes, then strain it. You can straight directly into an ice cream maker as shown in the video, or chill it and then refrigerate it for 4 – 12 hours before processing. If you need to chill it longer, it will be good for several days, but there is no benefit of aging more than 12 hours.
Recipe using 40% Heavy Cream (see video)
120g sugar
60g corn syrup
454g 40% cream (professional-grade heavy cream)
226g 4% milk (whole milk)
6 large yolks
1 vanilla bean or 1 -1.5 tsp vanilla (depending on strength)
Use the same method above.
About Burners
Induction burners are much more efficient than gas or even other electric burners. They also are best for cooking things like custards, milk, caramel, etc. because they heat the bottom evenly without overheating the sides of the pot. If you are using a gas burner, be sure that the flames don’t go up the sides of the pot, and scrape the sides more often to keep your custard (or whatever you’re cooking) from overcooking on the sides.