| • | 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 |
| |
| Method: |
| 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°F 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°F 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. |
