Ingredients

• Creme anglaise is a blend of egg yolks, sugar and milk stirred over heat until it thickens into a rich, creamy sauce. Most vanilla ice cream recipes contain similar ingredients. You can use creme anglaise as a base for ice cream, and if it melts, you can use it for its original purpose once again. However, most ice creams call for heavy cream. Add 1/2 to 1 cup of heavy cream to the sauce for a richer ice cream.

Method

• Some recipes for creme anglaise are unnecessarily complicated. The secret to making this versatile sauce is to maintain a moderate heat and stir the mixture constantly. Heat the whole milk, slowly whisk it into beaten eggs and sugar, then cook it again on low heat. The sauce is done when it thickens and coats the spoon. Press it through a sieve to remove any milk or egg particles.

Benefits

• Making ice cream from creme anglaise isn't the easiest way to make homemade ice cream, but it does produce superior results. Some ice cream recipes call for simply freezing a combination of sugar, milk, heavy cream and flavorings. Cooking the mixture with eggs not only thickens it, but also stabilizes it so it stays fresh longer in the freezer. Custard-based ice creams, which are cooked sauces containing eggs, have a richness that is lacking in other homemade ice creams.

Variations

• The classic creme anglaise sauce is flavored with pure vanilla extract. For a variation, flavor the sauce with melted chocolate, rum, kirsch, orange liqueur or even coffee. Or add crushed fruit to the recipe to make a peach, strawberry or raspberry ice cream.