French Ice Cream Base/Créme Anglaise
Gloria Cabral, Culinary Instructor at Bristol Community College in Fall River, Mass.
|•||1 kg. The Perfect Purée (Purée of your choice), thawed|
|•||1 qt. heavy cream|
|•||1/8 tsp. salt|
|•||18 oz. sugar, divided|
|•||1 lb. egg yolks|
|1. Place 9 oz. sugar, heavy cream and salt in a pot and bring to a boil.
2. Place eggs yolks and the other 9 oz. sugar in a bowl and whisk.
3. Temper the yolks with the hot cream mixture, return to the stove and heat to 175 degrees Fahrenheit or until mixture coats the back of a spoon.
4. Immediately strain through a chinois into a container on top of the fruit purée. Cool to 70 degrees Fahrenheit over an ice bath then refrigerate.
5. Once cooled, the base will thicken into an anglaise sauce. Run in ice cream machine to make a French base ice cream or use as a sauce or drink.