Basic Baking - French Vanilla Ice Cream - Creme Anglaise Method

Culinary school lecture and demonstration. Learn the method of Creme Anglaise to make French Vanilla Ice Cream. Anglaise is a foundational pastry technique for making more advanced products. Download Recipe (PDF): https://drive.google.com/file/d/1W9e0... Crème Anglaise (Vanilla Sauce) Yield = About 20 oz. Heavy Cream 8 oz. Milk 8 oz. Vanilla Bean 1 EA Sugar 4 oz. Egg Yolks 3 oz. 1. BTB milk and heavy cream with small amount of sugar. 2. Whisk together remaining sugar and yolks. 3. Temper hot liquid into yolk mixture. Return to pot. 4. Under medium-low heat, constantly scraping the bottom of the pot, thicken mixture until it is thick enough to coat the back of a spoon (Nappé consistency). 5. Strain in ice bath; chill under refrigeration. Notes: • BTB – Bring to boil • When thickening, the mixture should be cooked to at least 165F for safe consumption. • Eggs will coagulate around 185F • Controlling sanitation and time/temperature is of the utmost importance. • Product should be used within 3-5 days. Timestamps 0:00 – Intro: Stirred Custard 1:04 – Procedure and Key Points 2:55 - Demonstration Music Credit: Soundcloud - Relax - R&B Instrumental (Creative Commons)