Comments on: Crème Anglaise (Vanilla Custard Sauce)

By: horse girl

horse girl — Tue, 26 Jul 2016 01:10:45 +0000

If I want to make this into an ice cream do I have to put the mixture into an ice cream machine to get the ice cream texture or can I just freeze it? I really want to make this recipe but I don't have an ice cream machine :(
---Reply posted by DJ on 7/25/2016
Hi Horse Girl! You'd need an ice cream machine, unfortunately. HOWEVER! You can make a great semifreddo! You can take the heavy cream and separate it. Place 3/4rs of a cup in the fridge and use the remaining 1/4 of a cup in the sauce, as suggested. The end result will be quite a bit thicker, but still quite tasty. Chill the thicker ice cream base. Once it's chilled, line a large loaf pan with plastic wrap and set aside. Remove the 3/4rs cup of cream from the fridge and whip it until you have whipped cream. Then, gently fold 1/3rd of the chilled ice cream base into the whipped cream. Then, gently fold another third into the whipped cream. Then, whip the final third into the whipped cream. You should have a fairly thick frothy sauce-like thing. Pour this into the plastic wrap coated loaf pan, then fold the plastic wrap edges over the top of the frothy base. Freeze it. The next day, you can remove from the loaf pan and slice slices off, like slices of bread. Enjoy! :-D

By: DJ Foodie

DJ Foodie — Mon, 07 Jul 2014 00:07:23 +0000

Lisa … YUM!!! Just … YUM! Sounds awesome! Yep, I have found that the best sugar free ice creams are sugar free custards. The eggs really help the texture. I’m glad you discovered it! 🙂

By: Lisa

Lisa — Sat, 05 Jul 2014 16:16:25 +0000

This was REALLY GOOD. I’ve been looking for a way to have homemade ice cream without the sugar and still maintain it as rich as decadent. cream, fruit, and ice cubes in my Vitamix was getting frustrating. Thank you for this. Once frozen, I mixed in fresh pitted cherries and ricotta/pistachio mixture for a canoli inspired SF ice cream and packed it into 1/2 cup mason jars into the freezer. I will keep this site marked and come back for more wonderful ideas!