Sauce Anglaise
This is actually a Sauce Anglaise - but it makes beautifull tasting ice cream:
Egg Yolks(6) 125 gr } (6 yolks for Canadian Large)
Sugar, Gran 125 gr } Whip both yolks and sugar by hand until
thick and light
Milk 500 ml } Scald milk
Vanilla 7ml } add when sauce anglais cools
or
Vanilla Bean 1/2 } add when scalding milk
Add scalded milk gradually to the egg mixture while blending with whisk (Don't beat -
you'll end up getting a froth - be nice and
gentle)
Pour mixture into double boiler. Heat it slowly stiffing constantly until it
thickens to coat the back of a spoon or it reaches 185F/85C
Remove sauce from heat and cool it down in bowl of cold water.
You can use this sauce as is as a topping to deserts or when cool use it in the ice-cream
maker. To make it really rich throw in 1/4 Liter of 35% cream in just before you
start up the ice cream maker.
I also found that 250ml of Ammaretto added in there makes it really taste good.
Keith
(You can probably find a less hassle ice-cream recipe, but this is closest you'll get to
Parisien ice-creams)
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