Who doesn't love ice cream?! That's right, everyone loves him! And everyone considers it their duty to eat enough of it, so that there is enough for the whole year. Well, I definitely do. In general, ice cream appeared about 4000 years ago, and we have the Chinese to thank for such a useful invention. Previously, the recipe was limited to snow and ice mixed with pieces of fruit, but now ice cream usually consists of milk, cream, sugar and butter, and as many flavorings as you can imagine. You may ask, what does crème anglaise have to do with it? This will be the basis of our ice cream. In general, crème anglaise is very tasty in itself; it can be added to any dessert, be it soufflé, chocolate brownie, fruit cake or homemade pie.
Ingredients for vanilla ice cream:
- Whole milk -500 ml
- Cream (fat content not less than 33%) - 500 ml
- Fresh yolks -12 pcs.
- Granulated sugar-100 g
- Vanilla pods - 1-2 is enough
Preparing crème anglaise as the base for ice cream
First, take milk and cream, pour it into a saucepan, add 1 tbsp. spoon of sugar. Whisk the egg yolks and the rest of the sugar, and add the beans from the vanilla pods. Don't throw away empty pods! Add them to milk and cream. Bring to a boil. When the milk rises, gradually pour in the yolks with sugar and vanilla, and be sure to beat vigorously. If your cream clumps, this is not a problem: you can use a sieve, strain the liquid and pour it back into the pan. Cook the cream until it thickens slightly (you can check if the cream has thickened like this: dip a spoon into the cream, take it out, run it with your finger, if a strip remains, the cream is ready). Immediately remove the finished cream from the stove! If you preferred to stick with it and not make ice cream out of it, here are a couple of tips for you:
- You can store the crème anglaise in the refrigerator for 2-3 days, be sure to cover it with something to prevent a film from forming.
- It is an excellent dish in itself; it can be served either warm or hot.
The magic begins
Cool the cream quickly. I usually do this by placing it in a bowl of ice and cold water. Now put the cold cream in a large form and put it in the freezer. Every 15 minutes we take it out and admire what you have done! Just kidding... We take it out to beat it thoroughly. This should be done every 15 minutes for two hours. Whisking is necessary to break up the ice crystals that form during the freezing process. You don’t have to do this, but then the ice cream will simply not melt in your mouth, but crunch like breadsticks.
Now it's best to leave the ice cream in the freezer overnight. The next day it will taste much better. And my advice to you: when you serve, keep the ice cream for 10 minutes at room temperature, and serve in beautiful bowls, using a special spoon (SCUP) to form balls. You can also immediately form the soft serve ice cream into balls and freeze. 
A moment of creativity
You didn’t think that I would let you go just like that?! I initially talked about the great variety of different additives for ice cream. I offer you a top list of my favorite additives, otherwise it’s somehow not interesting to stop at classic vanilla.
- Ice cream with blackcurrant and lavender
In addition to the main ingredients that make up classic ice cream, instead of vanilla we add black currants - 250 g, and dried lavender - 1 teaspoon. First, let's prepare granita (national Italian dessert, usually crushed fruit ice). Heat 200 ml of water to 80 ° C, add lavender, and leave for 20 minutes. Then strain, add sugar and lemon juice to taste, and put in the freezer.
Now mix the currants with lavender, sugar, water (50-10 ml), bring to a boil, then beat with a blender and, of course, rub through a sieve, and then add the mixture to the milk and cream and continue according to the recipe for crème anglaise. Finally, serve a scoop of ice cream topped with lavender granita and a handful of currants.
- Beer ice cream
I propose to amaze your guests with beer ice cream. This time, instead of vanilla, use dark beer - 500 ml. Before adding it to the milk and cream, simmer in a saucepan for 10-15 minutes over medium heat until it has reduced by ¾, and do not forget to cool, otherwise the cream will curdle. Beer ice cream is usually served with chocolate brownie.
- Caramel ice cream
Before you start preparing the crème anglaise, heat 100g in a saucepan. sugar. When the liquid turns golden, immediately remove it from the stove and stir into the prepared mixture of milk and cream for the cream anglaise, and then proceed according to the recipe.
Bon appetit!!!
Vyacheslav Pogorely
What can’t you make a cake or pastry without? What is the connecting thread in a confectionery delight? Of course - cream! A lot depends on the taste of the cream. After all, if a minor error is made in preparing the cakes, the “correct” cream will save the situation.
As soon as people learned to isolate sugar in its pure form, mix it with eggs and milk, the time came for all kinds of creams and sweet sauces, one of which is the unrivaled Anglaise.
What is Cream Anglaise?
This cream is one of the brightest representatives of the “good old” European cuisine. It is very reminiscent of regular custard - the same creamy white, smooth, thick. Delicious and easy to make, anglaise contains approximately 210-215 kilocalories per 100 grams.
Creme Anglaise originates from 18th century France. Judging by literary works and films, kings and court retinue (both French and English) loved to feast on such works of confectioners.
Depending on the thickness, anglaise is very good for dressing pies and biscuits, cookies and fruit. It is often used as a sweet sauce for ready-made “confectionery” or as an independent dessert.
Features of preparing cream
- use fresh butter with a fat content of at least 72 percent. It should be softened, but not melted;
- do not reduce the amount of sugar;
- Do not use skim or one percent milk. The fat content of milk must be at least 2.5 percent;
- for better thickening, use only yolks;
- Add the milk syrup into the whipped butter in small portions.
How to make a classic (basic) sauce anglaise
Preparing the cream is quite easy and does not require additional skills or knowledge. For it you need to prepare a small, fairly simple and inexpensive set of products:
- eggs (egg yolks) - 5 pieces;
- milk (at least 2.5-3 percent fat content) – 1.5 cups;
- granulated sugar – 4 tablespoons with a small slide (if you like it sweeter, you can use 5 tablespoons);
- cream (choose a higher percentage of fat content, you can also use confectionery cream - 30 percent);
- vanilla sugar – 1 sachet.
For ease of preparation, it is better to immediately take a deeper container, since we will have to mix all the ingredients in it. The process takes about twenty minutes.
Firstly. Combine milk and cream, add vanilla. We put it on a small fire and quickly remove it at the moment of boiling.
Secondly. Beat eggs and sugar thoroughly until foamy. Don’t bother with a whisk; it’s much faster and better to beat this eggnog with a mixer. Note: yolks beat better than a whole egg.
Third. Carefully, slowly and stirringly, pour a slightly warm mixture of milk and cream into the sweet eggnog. The dish is ready!
This version of the cream is especially popular among the British, which is why it is often called English sauce. But if you want to get a thick cream from the sauce, then place the container with anglaise in a water bath and, stirring, achieve the desired thickness.
Thick anglaise is almost always used for layering cakes, filling eclairs or choux pastries.
This version of cream sauce is the basis for preparing other very tasty fillings and creams. There can be as many variations on the theme of anglaise as you like, it all depends on the addition of various components - coffee, cocoa, rum or citrus essence, etc.
Options for creams based on Angles
"Patissier"
The effect of an airy and light cream is achieved by adding corn starch and butter.
To prepare one serving we need:
- 1 faceted glass of milk;
- 3 egg yolks;
- 3 tablespoons sugar;
- 1 gram of vanillin;
- 25 grams of corn starch;
- 1 tablespoon butter.
Just as in the previous version, mix the yolks, starch and sugar (until the sugar is completely dissolved). Then take a whisk and very carefully pour in the hot milk. Stir constantly so that the yolks do not curdle. Place the half-finished cream on the stove and simmer over low heat for about two more minutes. Pour the hot liquid into a clean container and cool. Cover with a napkin and let stand in the refrigerator. Beat the softened butter and chilled cream with a mixer, adding the cream into the butter 1 spoon at a time.
"Charlotte"
The peculiarity of this cream is the presence of butter and cognac. can be offered as an independent dessert, but in combination with berries and fruits it simply cannot be repeated. Your masterpiece will be ready in forty minutes!
You can get about 600 grams of finished cream to fill a small cake with:
- 1 standard stick of butter;
- 1 glass of granulated sugar;
- 130 ml milk;
- 1 egg;
- 1 pinch of vanillin;
- 1 teaspoon of cognac (rum, liqueur).
- Cooking milk syrup
Pour the milk into a ladle or small saucepan (preferably stainless steel so it doesn’t burn so much). Add sugar here and beat in the egg. Beat everything until smooth. Place the prepared mixture on a small fire, stirring constantly, and boil (about two minutes). During cooking, the syrup becomes the consistency of “condensed milk”. Pour the product into a bowl and let cool. When it has cooled to room temperature, put it in the refrigerator for ten minutes.
- Making cream
While the “semi-finished cream” is cooling, place soft butter and vanilla or vanilla sugar (about 1 tablespoon) into a large bowl. Beat everything with a mixer at maximum speed for 25 minutes. You will get an airy white mass.
Next, little by little (a tablespoon at a time) add the cooled milk syrup and cognac into the whipped butter (with a mixer). You don’t have to add cognac, but then there won’t be a delicious aroma. Hooray! Delicious cream is ready!
Crème anglaise or custard is a basic, classic sweet cream.
This cream has a very wide range of uses, both as an independent sauce or cream, as a component of various other creams and desserts, as a base for ice cream and for some types of dough.
The cream is made from yolks, sugar, milk (or cream).
Products.
The cream recipe differs in different sources, but the most common proportion is 1 yolk - from 85 ml to 100 ml of milk or half-fat cream - 15-25 grams of sugar.
4 yolks
400 ml milk
100 g sugar
vanilla
Preparation.
1. Pour the yolks into a bowl, add sugar. Whisk the yolks and sugar thoroughly until the mixture becomes white and fluffy.
2. Bring milk (cream) almost to a boil. Add vanilla.
3. In a very thin stream, with continuous stirring, pour the milk (cream) into the yolks. Once all the milk has been added, pour the mixture back into the saucepan.
4. Place the saucepan with the cream on the fire and heat, stirring constantly, until the cream begins to thicken.
If you have a pastry thermometer, place it on the side of the pan and monitor the temperature of the mixture.
When cooking crème anglaise, you have to balance between 70C, at which the cream begins to thicken, and 77C, when the yolk irreversibly curdles. If the yolks are overheated, they will coagulate, turn into flakes, liquid will separate and the cream will be spoiled.
5. It is convenient to check the degree of readiness of the cream with a wooden spoon: when the mixture stops completely flowing from the spoon, but covers it with a thin layer, and the groove drawn with your finger does not swim, this is a signal that the cream is ready.
6. The finished cream must be cooled immediately, since the cream, even after removal from the heat, continues to cook due to residual heat.
There are two ways to quickly cool the cream: pour the cream into a clean cup and place it in cold water, or reserve 1/2 cup of cold cream and pour it in as soon as the cream is removed from the heat.
7. Before use, the cream can be refrigerated for 6-8 hours. During storage in the refrigerator, the specific “egg” taste will disappear.
Things to remember:
Yolks are very sensitive to high temperatures. However, sugar and fat have a protective effect by increasing the coagulation temperature. The fattier the cream and the more sugar added to the cream, the higher the temperature the cream can be heated to.
If the cream is cooked with milk, you should under no circumstances reduce the amount of sugar specified in the recipe.
If you have overheated the cream and the yolks have partially curdled, you can try beating the cream in a blender - it is possible that this will restore its smoothness and uniformity.
Crème anglaise, also known as English cream, also known as custard, is a classic base cream, as well as a sauce and the basis of many desserts. Crème anglaise is made from eggs and milk (and/or cream), with the addition of sugar and flavorings - citrus zest, vanilla or other spices.
Does the composition sound familiar?! This is not surprising, because on the basis of classic English cream, adding flour or starch, we usually prepare “custard”. But if custard is, first of all, just a cream, then “creme anglaise” is much more versatile - it is both a sauce for desserts and baked goods, and a base for puddings, mousses, and soufflés. Freeze crème anglaise for delicious ice cream. Bake and you get crème brûlée or crème caramel.
Moderately liquid, silky, with a rich creamy taste and incredibly smooth and delicate texture, crème anglaise tastes great in any version. Try it!
Prepare the ingredients according to the list.
Separate the egg yolks from the whites. In preparing the cream we use only yolks; we do not need whites.
Combine the yolks and sugar and beat thoroughly until the sugar is almost completely dissolved and the mass becomes light and airy.
Measure out the milk. The basic proportions for preparing crème anglaise are very easy to remember: for every 100 ml of milk you will need 1 yolk and 10-20 grams of sugar.
Add spices to taste. I add vanilla bean, but you can also add orange zest, ground cinnamon or nutmeg instead.
Over medium heat, bring the milk to almost a boil, and then immediately turn off the heat. Now add the hot milk in small portions to the beaten egg yolks. I strain the milk to remove some of the large vanilla seeds.
Always start with 1-2 tbsp. milk and gradually, stirring the yolks, add the remaining milk. This important point! If you pour in all the hot milk at once, the yolks will curdle due to exposure to high temperature. So first add about a third or half of the milk in small portions, and then when the yolks are warm, add the rest of the milk. Now you can pour in the milk in a thin stream.
Pour the resulting mixture into a saucepan, pan or container suitable for preparing cream in a water bath. I do not recommend preparing cream in a glass bowl - I once had a heat-resistant glass bowl burst while steaming cream, although it had served faithfully for several years before.
Boil a small amount of water and place the container with the cream over the boiling water.
Important point- make sure that the bottom of the container with cream does not touch the water. Reduce the heat so that the water is just simmering. Now, stirring constantly, cook the cream for a few more minutes until thickened.
During the process, monitor the consistency of the cream. If at some point you notice tiny lumps on the walls of the container or in the cream itself, the boiling water is too active and the cream has begun to curdle. Do not panic! At this stage, the cream can usually be saved. Immediately remove the container with the cream from the water bath and add 1-2 tbsp. cold milk, and then whisk everything thoroughly. You can also temporarily pour the cream into another container (cold) and beat it there. As soon as the cream becomes homogeneous again, return the container with the cream to the water bath and cook until tender.
The readiness of the cream, as a rule, can be determined visually - the mass thickens, and traces of the whisk linger on the surface of the cream. If you dip a spoon into the cream, it envelops it in a thick layer, and if you run your finger over the spoon, a clear trace remains. If you have an instant cooking thermometer, the temperature of the finished cream will reach 82°C.
Use the prepared cream as needed. I most often serve cream as a sauce. If there is a need to preserve the cream, cover it with cling film so that the film touches the surface of the cream, cool, and then place in the refrigerator.
The cream anglaise is ready! Delicious desserts to you!
Crème Anglaise is a dessert sauce made from eggs, cream and fresh vanilla. Crème Anglaise is commonly used in restaurants to decorate and enhance baked goods and other desserts; it adds a little fat or contrast and enhances the flavor and presentation of the dish. It tastes just as good with a bowl of strawberries as it does with a slice of dark chocolate cake topped with cream. See Step 1 for how to prepare it.
Ingredients
- 2 cups whole milk
- 6 tablespoons sugar
- 6 egg yolks
- 1 vanilla pod
- Special equipment: water bath or steamer
Steps
Preparing Ingredients
- Vanilla beans can be found in specialty culinary stores or specialty grocery stores. They can also be ordered online.
- The longer the vanilla bean, the stronger the vanilla flavor will be in the finished sauce. Look for a 5-10cm pod for this recipe.
- If you don't have a vanilla bean, add 1/2 teaspoon vanilla extract instead.
- As an alternative, try orange or lemon crème anglaise. Just add the zest of 1 orange or 1 lemon instead of vanilla.
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Heat the water bath. Fill the bottom of the water bath with 5-8 centimeters of water and place it on the stove over medium heat. Let the water boil.
- A water bath, also known as a double boiler, is where one pan is placed inside another pan. The bottom pan is filled with water and the top pan is filled with the food you are cooking.
- The purpose of a steamer is to heat food at a lower temperature. If you don't have a steamer, fill a saucepan with 2 to 3 inches of water and place a metal bowl or smaller saucepan on top.
-
Separate the egg whites from the yolks. Place two bowls on a flat surface, one for the egg whites and the other for the yolks. Hold one hand over the white bowl and crack the egg into your hand. Let the egg whites slip between your fingers and leave the yolk in your hand. Place the yolk in a bowl reserved for egg yolks.
- Repeat this process with the remaining eggs (6 total) until all the egg yolks are separated from the whites.
- You can also separate the white from the yolk by holding the broken egg over a bowl and transferring the yolk from one half of the shell to the other so that the white drips into the bowl. Place the separated yolk in a second bowl.
Mixing Creme Anglaise
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Beat the egg yolks with sugar. Place the yolks and 6 tablespoons sugar in a medium metal bowl. Whisk them vigorously until the mixture is pale yellow and fluffy. You can use an electric mixer instead of a whisk.
Heat milk with vanilla bean. Pour 2 cups milk and place the vanilla bean in a small saucepan. Heat over medium heat until just simmering, but do not let it boil. Remove the pan from the heat.
- You will know when the milk begins to boil by watching the edges of the pan. When you see steam starting to rise where the milk touches the edge of the pan, it's time to remove it from the heat.
- If you want a richer sauce, use 2 full cups of cream. For a less fatty sauce, use only milk or one cup of milk and one cup of cream.
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Stir the milk brought to a boil into the egg mixture. Slowly pour the milk into the bowl with the sugar and egg mixture, whisking constantly. Continue until the milk is thoroughly combined with the sugar and egg mixture.
Pour the sauce into the water bath. Make sure the water in the bottom of the double boiler is boiling and pour the egg, sugar and milk into the top of the double boiler (or bowl if you made your own double boiler).
Heat the sauce slowly. Stir it constantly with a small rubber spatula. Do not let the sauce get too hot as it may curdle. Continue stirring until the sauce is thick enough to coat the back of a metal spoon, then remove the mixture from the heat.
Open the vanilla pod. Using a sharp knife, make a slit lengthwise, down towards the center of the vanilla pod. Be careful not to cut the entire length of the pod. If done correctly, the pod will have an open cut on one side and the pod will remain closed on the other side. This will allow the seeds inside the pod to come out and flavor the Crème Anglaise.