Ice Cream Profiteroles Ice Cream Profiteroles
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Pate a Choux - Vanilla Ice Cream - Bubble Sugar Decor - Plating - Final

Vanilla Ice Cream
Ingredient Preparation - Tempering Crème Anglaise - Freezing

Tempering the Crème Anglaise

Tempering setup:

Egg yolk-sugar mixture
Saucepan containing milk-cream mixture
2 Bowls

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.

Next: Continue Stirring Continuously

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