Crème Anglaise Ice Cream – Ina Garten’s Decadent Dream

The first time I tasted crème anglaise, it wasn’t in a fancy restaurant or culinary school. It was at my grandmother’s house, drizzled over a simple bowl of sliced peaches. The silky, vanilla-infused custard was a revelation – rich, elegant, and surprisingly easy to make. It transformed humble fruit into something extraordinary, a lesson I’ve carried with me ever since. So, when I stumbled upon Ina Garten’s recipe for Crème Anglaise Ice Cream, I knew I had to try it. It promised the same exquisite flavor, but in frozen form, and I could only imagine the possibilities.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Freeze Time: 2 hours
• Total Time: 2 hours 30 minutes
• Servings: Approximately 4 scoops
• Dietary Type: Not suitable for dairy-free or vegan diets

Ingredients

• 4 egg yolks
• ½ cup sugar
• 1 teaspoon cornstarch
• 1 ¾ cups milk, scalded
• 1 teaspoon pure vanilla extract
• 1 ½ teaspoons cognac
• 1 teaspoon vanilla extract or 1 teaspoon vanilla bean seeds

Equipment Needed

• Electric mixer with paddle attachment
• Saucepan
• Wooden spoon
• Fine strainer
• Ice cream maker
• Plastic container for storage

Instructions

1. Begin by preparing the base for the ice cream. In the bowl of an electric mixer fitted with the paddle attachment, combine the egg yolks and sugar.
2. Beat on medium-high speed for 3 minutes, or until the mixture becomes very thick and pale yellow. This step is crucial for creating a smooth, emulsified custard.
3. Reduce the mixer speed to low. Add the cornstarch to the egg yolk mixture and mix until just combined. This will help thicken the crème anglaise.
4. With the mixer still on low speed, carefully and slowly pour the scalded milk into the egg yolk mixture in a thin, steady stream. Tempering the eggs prevents them from scrambling.
5. Pour the custard mixture into a saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens. Be patient and stir continuously to prevent scorching.
6. The custard is ready when it coats the back of the spoon like heavy cream. Use your finger to draw a line through the coating on the spoon. If the line holds its shape and doesn’t immediately run, it’s thick enough.
7. Do not cook the custard above 180 degrees Fahrenheit (82 degrees Celsius), or the eggs will scramble! Use a candy thermometer to monitor the temperature if you’re unsure.
8. Immediately pour the sauce through a fine strainer into a clean bowl. This removes any cooked egg solids, ensuring a silky-smooth final product.
9. Stir in the vanilla extract, cognac, and vanilla bean seeds (if using). These flavorings add depth and complexity to the ice cream.
10. Allow the mixture to cool completely. You can speed up the cooling process by placing the bowl in an ice bath, stirring occasionally.
11. Once cooled, freeze the mixture in an ice cream freezer according to the manufacturer’s directions. The freezing time will vary depending on your ice cream maker.
12. Transfer the ice cream to a plastic container and store in the freezer until ready to serve. Allow the ice cream to soften slightly before scooping for the best texture.

Expert Tips & Tricks

• Tempering the Eggs: Pouring the hot milk too quickly can cause the eggs to scramble. Pour it slowly in a thin stream while the mixer is on low.
• Avoiding Overcooking: The key to perfect crème anglaise is low heat and constant stirring. If you see the custard start to bubble or stick to the bottom of the pan, remove it from the heat immediately.
• Adding Flavor: Feel free to experiment with different flavorings. Try adding a pinch of cinnamon, a few drops of almond extract, or a tablespoon of your favorite liqueur.
• Make-Ahead Tip: The crème anglaise base can be made up to 2 days in advance and stored in the refrigerator. This is a great way to break up the preparation process.
• Strain for Smoothness: Don’t skip the straining step! It removes any lumps and ensures a perfectly smooth ice cream.
• Achieving Peak Vanilla Flavor: Using vanilla bean seeds will impart a more intense vanilla flavor. If using extract, opt for a high-quality pure vanilla extract.

Serving & Storage Suggestions

Serve this Crème Anglaise Ice Cream on its own, in a cone, or alongside fresh fruit, brownies, or warm cobblers. A sprinkle of chopped nuts or a drizzle of chocolate sauce would also be delightful.

Store leftover ice cream in an airtight plastic container in the freezer for up to 2 weeks. For best results, place a piece of plastic wrap directly on the surface of the ice cream before sealing the container to prevent ice crystals from forming.

This ice cream is best enjoyed slightly softened. Remove it from the freezer about 10-15 minutes before serving to allow it to soften to a scoopable consistency.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	223 kcal	N/A
Total Fat	8g	12%
Saturated Fat	4g	19%
Cholesterol	204mg	67%
Sodium	60mg	2%
Total Carbohydrate	31g	10%
Dietary Fiber	0g	0%
Sugars	25g	N/A
Protein	6g	11%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Dairy-Free Crème Anglaise Ice Cream: Substitute the milk with full-fat coconut milk or cashew milk. The taste and texture will be slightly different, but still delicious.
• Liqueur Variations: Experiment with different liqueurs instead of cognac, such as amaretto, Frangelico, or Grand Marnier.
• Flavor Infusions: Infuse the milk with spices like cinnamon, cardamom, or star anise while scalding it for a warm, aromatic flavor.
• Chocolate Crème Anglaise Ice Cream: Add 2-3 ounces of melted bittersweet chocolate to the cooled crème anglaise base before freezing.
• Citrus Zest: Add the zest of an orange or lemon to the crème anglaise for a bright, refreshing flavor.

FAQs (Frequently Asked Questions)

Q: Why is it important to scald the milk?
A: Scalding the milk helps to dissolve the sugar and cornstarch more easily, creating a smoother custard. It also helps to kill any bacteria that may be present in the milk.

Q: How do I know when the crème anglaise is thick enough?
A: The crème anglaise is ready when it coats the back of a spoon and a line drawn through the coating holds its shape. It should resemble the consistency of heavy cream.

Q: Can I make this ice cream without an ice cream maker?
A: While an ice cream maker produces the best results, you can try the “no-churn” method. Pour the cooled crème anglaise into a freezer-safe container and freeze for 30 minutes. Then, whisk vigorously to break up any ice crystals. Repeat this process every 30 minutes for 2-3 hours, or until the ice cream is frozen.

Q: What if my crème anglaise curdles?
A: If the crème anglaise curdles, it means the eggs have cooked too quickly. Immediately remove the pan from the heat and whisk vigorously to try to smooth it out. If it’s still lumpy, strain it through a fine-mesh sieve.

Q: How long does this ice cream last in the freezer?
A: This Crème Anglaise Ice Cream will last for up to 2 weeks in the freezer when stored in an airtight container. For the best quality, consume it within the first week.

Final Thoughts

Ina Garten’s Crème Anglaise Ice Cream is a testament to the power of simple, high-quality ingredients and classic techniques. It’s a surprisingly easy recipe to master, and the results are truly extraordinary. Don’t be intimidated by the custard – with a little patience and attention, you’ll be rewarded with a decadent, velvety smooth ice cream that’s perfect for any occasion. I encourage you to try this recipe and share your feedback. Pair it with a warm slice of apple pie or a simple chocolate brownie for an unforgettable dessert experience. Enjoy!