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Crème Anglaise (Ratio for ice cream base)


1 Cup                     Milk

1/8 ea.              Vanilla Bean

3 ea.                 Egg Yolks

2 oz.                Sugar


  1. Split vanilla bean and scrape out the inside flecks.  Add both the pod and the flecks to a stainless steel pan with the milk.
  2. Bring to a simmer and remove from the heat.
  3. In a separate bowl, whisk egg yolks and sugar until light and thick. (Ribbon Stage)
  4. Temper hot milk into the egg mixture.
  5. Return to pan and heat until napes.

Remove and strain into a separate bowl over an ice bath.


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