The short version of this post goes like this: remember when we made crème anglaise? That sauce made from milk, cream, and sugar, flavoured with vanilla and thickened with egg yolks, gently cooked on a double-boiler? If you put that sauce into a well-chilled household ice cream churn, you can make pretty good ice cream.
The long version of this post is more like this:
There are two broad styles of ice cream: Philadelphia and French. Philly ice cream typically contains only milk, cream, and sugar, while French ice cream also contains eggs. In fact, the crème anglaise we made last week is very, very similar to some recipes for French ice cream mix. The only difference is that … Continue reading.