Vanilla Ice Cream
Ingredient Preparation - Tempering
Crème Anglaise - Freezing
Cut the vanilla bean in half and scrape the seeds from the pod of the bean
Rub the seeds with the sugar to separate the seeds and distribute evenly,
preventing the seeds from clumping.
Into a saucepan, pour milk and heavy cream.
Add half of the sugar to the milk-cream mixture
Add the vanilla pod to the milk to infuse
Whisk the other half of the sugar into the egg yolks.
Blend thoroughly to prevent egg yolks from getting sugar burns.
Next: Tempering the Crème Anglaise
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