Basic Baking - French Vanilla Ice Cream - Creme Anglaise Method

Culinary school lecture and demonstration. Learn the method of Creme Anglaise to make French Vanilla Ice Cream. Anglaise is a foundational pastry technique for making more advanced products.
Download Recipe (PDF):
drive.google.com/file/d/1W9e0...
Crème Anglaise (Vanilla Sauce)
Yield = About 20 oz.
Heavy Cream 8 oz.
Milk 8 oz.
Vanilla Bean 1 EA
Sugar 4 oz.
Egg Yolks 3 oz.
1. BTB milk and heavy cream with small amount of sugar.
2. Whisk together remaining sugar and yolks.
3. Temper hot liquid into yolk mixture. Return to pot.
4. Under medium-low heat, constantly scraping the bottom of the pot, thicken mixture until it is thick enough to coat the back of a spoon (Nappé consistency).
5. Strain in ice bath; chill under refrigeration.
Notes:
• BTB - Bring to boil
• When thickening, the mixture should be cooked to at least 165F for safe consumption.
• Eggs will coagulate around 185F
• Controlling sanitation and time/temperature is of the utmost importance.
• Product should be used within 3-5 days.
Timestamps
0:00 - Intro: Stirred Custard
1:04 - Procedure and Key Points
2:55 - Demonstration
Music Credit:
Soundcloud - Relax - R&B Instrumental (Creative Commons)

[@sto2779]

Excellent explanation. Would be nice to make more videos like gourmet cookies and cream Ice Cream.

[@LibertyFirst1789]

You make the most informative videos!

[@sweetupload59]

Thank you. I'm glad you find them helpful.

[@creativecollaborations1510]

❤️ Beautiful Blessings

[@kavyaponamala2024]

How did I not find your vedios before. Such a great vedio . Thanks for helping us to learn by knowledge rather than by just simple recipe

[@sweetupload59]

Thank you for your kind words. Happy to hear you're enjoying the videos. 🥰

[@ladysaw999]

I love this video. I would love more ice cream videos please 😁

[@sweetupload59]

Thank you. More ice cream videos are currently in production now and coming soon.

[@creativecollaborations1510]

❤️ Thank You For Your Inspirational KZbin Channel I'm Interested In Learning How To Make Butter Pecan Ice Cream Beautiful Blessings

[@sweetupload59]

Thank you for your suggestion❤️ Butter Pecan Ice Cream Tutorial will be uploaded soon.

[@ladysaw999]

Can I use organic can sugar instead, at the same ratio as the white sugar?

[@sweetupload59]

Yes, absolutely. The ratio of sugar will not change with that substitution. Keep in mind that sugar controls the consistency of ice cream when frozen solid. More Sugar = Softer product.

[@kavyaponamala2024]

Can we use brown sugar instead of white sugar? How will it affect taste and consistency

[@sweetupload59]

Hello. You can absolutely substitute brown sugar for white sugar in this recipe. It is recommended to use it in the same amount. The ice cream will have a more deep, molasses type flavor. It will be excellent. Here is another ice cream recipe that uses brown sugar. It’s a larger recipe, but the method for making is exactly the same. Butter Pecan Ice Cream: kzbin.info/www/bejne/p327fISgqcSaiJY

[@ladysaw999]

You have such a nice voice. Question. Why do you use half cream half milk? I notice most of the ice creams I've seen, always had more cream. Is it just personal preference?

[@sweetupload59]

Thank you😁🙏🏽 Yes, you will sometimes see many ratios of Cream:Milk in different recipes, typically a 1:1 or even up to a 2:1 Cream to Milk ratio. It is, indeed, personal preference. More heavy cream will result in a thicker, yet more airy product, whereas more milk will result in a slightly more dense product. This is due to the fat content of each ingredient…higher fat = thicker ice cream and smoother texture. This recipe could be adjusted to substitute more cream in place of the milk if preferred. In most cases, the higher fat content will give you a much more rich ice cream.

[@lailaaliladha6321]

Can we add any other flavour to this anglaise ?? Like strawberry or mango ?

[@sweetupload59]

Hello. Thank you for your question. Yes, there a few different ways to flavor anglaise. The first would be by the use of extracts (vanilla, almond, mint, etc.) .This is the easiest way to add flavor because extract are highly concentrated and you only need a minimal amount when adding to the finished anglaise. The negative with using extracts is that some extracts taste artificial and don’t produce the best tasting results. The second way to add flavor (the best way in my opinion) , is through infusion. You can steep many dry ingredients into the hot liquid when first heating the dairy in the beginning. The easiest way to understand would be to think of a cup of tea. It’s the same concept. Whatever you steep in the dairy will infuse its flavor with the dairy. Examples of flavors: tea, coffee beans, cinnamon, herbs, spices, citrus zest, ginger). The list could go on and on. Procedure for this would be to heat diary, add your choice of ingredient (tea) and let sit for about 10 minutes. From there, strain the dairy, reheat and continue the process for anglaise. The third way is a bit more challenging. This would pertain to your examples of strawberry or mango. You can certainly use a fruit puree in anglaise, however adding too much additional liquid could cause the anglaise to be very thin. Also, because fruit puree is not concentrated, it is a good idea to cook the puree and reduce it heavily to concentrate the flavor. Caution must be taken to avoid burning. Also note, fresh fruit purees, particularly strawberry can yield unappetizing colors in the finished product. Usually a food coloring will need to be added at the end. Fresh strawberry ice cream will usually turn out a grey color. I hope this comes across as a clear response. I know it's a lot to think about. Let me know if you have any other questions. We will work on an infusion video in the near future.