vanilla ice cream(custard base)

Classics French Vanilla Ice Cream

1. Mix vanilla seeds with the sugar.
2. Combine cream and milk, then add 1/2 of the vanilla-sugar to that mixture and stir. Mix the other half of the sugar to the egg yolks.
3. Bring the cream-milk-sugar mixture to a boil.
4. Temper and combine yolks with the boiling milk.
5. Put saucepan back onto flame and cook until it coats the back of a spoon or until the mixture reaches 170 F.
6. Strain into a bowl over ice.
7. Cool.

In a saucepan, pour milk and heavy cream.Add half of the sugar and vanilla essence.

Whisk the other half of the sugar into the egg yolks.

Tempering the Crème Anglaise

Bring the milk to a full rolling boil while stirring the milk occasionally to prevent scorching it at the bottom of the pan.

To avoid the eggs from being scrambled when added to the hot milk, temper part of the boiling milk into the egg yolk mixture and stir immediately.

Once tempered, pour the egg-milk mixture back into the saucepan,
while stirring immediately and continuously.

Crème Anglaise is done when it coats a spatula or when

finger leaves a mark when run on a spatula.Strain the mixture.

Stir occasionally to cool. Let the mixture stand overnight in the refrigerator to allow flavors to marry.