Vanilla Ice Cream
Ingredient Preparation - Tempering Crème Anglaise - Freezing

Crème Anglaise Ingredients:
1 pt. Cream (1/2 liter)
1 pt. Milk (1/2 liter)
1 whole Vanilla Bean
9 Egg Yolks (190 g)
3/4 cups Sugar (150 g)

You could substitute with vanilla extract or vanilla flavor if vanilla beans are not readily available in your area.

Equipment needed:
Saucepan
Ladle
Whisk
Sieve
2 Bowls
Ice Cream Maker

1. Mix vanilla seeds with the sugar.
2. Combine cream and milk, then add 1/2 of the vanilla-sugar to that mixture and stir. Mix the other half of the sugar to the egg yolks.
3. Bring the cream-milk-sugar mixture to a boil.
4. Temper and combine yolks with the boiling milk.
5. Put saucepan back onto flame and cook until it coats the back of a spoon or until the mixture reaches 170 F.
6. Strain into a bowl over ice.
7. Cool.
8. Make this recipe by following the step-by-step instructions!