Vanilla Ice Cream
Ingredient Preparation - Tempering
Crème Anglaise - Freezing
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Crème Anglaise is done when it coats a spatula or when finger leaves a mark
when run on a spatula.
Strain through a sieve into a bowl set on an ice bath.
Stir occasionally to cool. Let the mixture stand overnight in the
refrigerator to allow flavors to marry.
Measurement Help & Conversions
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