This is Creme Anglaise or Custard and is an ideal base to use for making all sorts of ice cream. Serve warm as Creme Anglaise or custard with puddings or chill and add the double cream to make an ice cream base. If you live in Buckinghamshire Lacey’s Family farm just outside High Wycombe produce the most amazing milk and cream from their Guernsey Herd. Lacey’s milk and cream is sold directly or from Ten Mile Menu and K&B Family Butchers. It tastes fabulous and makes great ice cream and is sugar free.
4 egg yolks
75g Sukrin sugar
250ml double cream (to make ice cream)
- Place the milk in a saucepan and set it over a medium heat, bring to the boil and immediately take off the heat – this is called ‘scalding’ the milk, it gives it a deeper flavour.
- Whisk the egg yolks and sugar together until thick and the whisk leaves a trail when lifted out. Transfer to a saucepan.
- Gently heat the egg yolks and Sukrin adding the milk gradually and whisking constantly, keep whisking until the mixture thickens and coats the back of a wooden spoon DO NOT LET IT BOIL (if it boils it will curdle and to get it back you will have to plunge the pan into a sink of cold water and whisk for 5-10 minutes until it becomes smooth again) – you have made Crème Anglaise.
- To turn it into ice cream allow the mixture to cool, add the double cream and chill for at least 2 hours then churn in an ice cream maker.