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Sauce Anglaise - for an ice-cream base recipe


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Sauce Anglaise - for an ice-cream base recipe
Summary:

This Sauce Anglaise - for an ice-cream base recipe is a thicker sauce Anglaise mix made with pure cream and extra egg yolks, making it the perfect base for scrumptious ice-cream mixes.

Please Note: The recipe image displayed may not be an exact likeness of the Sauce Anglaise - for an ice-cream base recipe finished dish

Ingredients

To make this Sauce Anglaise - for an ice-cream base recipe you will need the following ingredients:
1 pint /550 ml whipping or double cream
8 egg yolks
60g/ 2 oz caster sugar
1 vanilla pod or few drops vanilla extract

Methods

  1. To make this Sauce Anglaise - for an ice-cream base recipe:
    • Boil the cream
    • Meanwhile whisk the egg yolks and sugar till smooth and paler
    • Pour the boiled cream on to the egg mix
    • Whisk round
    • Pour back in to the saucepan
    • Simmer very gently, stirring all the time, till the mix coats the back of a spoon
    • Beware not to boil - this will split the custard
Preparation time (duration): 5 minutes
Cooking time (duration): 10 minutes
Number of servings (yield): Makes a base for 6-8 scoops ice-cream
Meal type: No Preference
Culinary tradition: No Preference

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