A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Tuesday, July 8, 2008

Ice Cream Base

This base is simply a larger batch of the French dessert sauce Anglaise. Allow it to cool in you refrigerator before placing it into the Ice Cream machine, then follow machine instructions. You may choose to add in Alcoholic, coffee, or other liquid flavorings before you put the sauce in the machine. As the Ice cream starts to firm up you will then want to add in solid items like chocolate chips, cookies or other items.

3 cups heavy cream
12 teaspoons sugar (1/3 cup)
6 egg yolks

Place the cream into a non-stick saucepan, and then scald (bring to just below the boil) the heavy cream. Whisk in the sugar then set aside. Whisk the egg yolks in a medium bowl then, slowly drizzle about a tablespoon of hot cream at a time into the egg yolks and whisk as you drizzle (to temper the eggs). Once you have added in about three or four tablespoons slowly whisk the egg yolk mixture into the non-stick saucepan. Place back on medium to high heat and stir constantly for about 2 minutes or until the mixture coats the back of a spoon. Strain mixture then place it in the refrigerator to cool.

No comments: