website PPNVGloriaCabralFrenchIceCreamBase

French Ice Cream Base/Crème Anglaise

Gloria Cabral / Culinary Instructor, Bristol Community College, Fall River, MA

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°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.