Title: Basic Creme Anglaise and Fresh Berry Ice Cream
Categories: Icecream Dessert
Yield: 4 Servings

BASIC CREME ANGLAISE
500	ml	Cream
200	g	Castor sugar
6		Egg yolks
		Vanilla bean (if making Vanilla ice cream) - slit Along its
FRESH BERRY ICE CREAM
2		Punnets of your favourite Berries
1		Quantity cooled anglaise Mixture

Basic Creme Anglaise Whisk egg yolks and sugar until pale and creamy.

Heat 1/2 the cream with split vanilla bean until simmering.

Add hot cream mixture to the egg and sugar mixture, and cook over a pot of simmering water until the mixture is thick and coats the back of a wooden spoon.

Remove from heat and strain into a clean bowl. Add remaining cream. Scrape seeds from vanilla bean, leave both seeds and bean in the mixture to macerate until cool.

Remove bean. Your mixture is now ready to be used - freeze in icecream machine or bowl as is or add your preferred flavour.

(NB: As vanilla beans are expensive omit vanilla bean if flavour to be used is likely to overpower the subtle vanilla flavour. Vanilla beans can be dried and reused or store in your sugar container for vanilla sugar.)

Fresh Berry Ice cream Puree berries in food processor and push through sieve to produce a coulis.

Add coulis to anglaise mixture and stir well.

Place mixture in icecream machine or bowl and freeze according to

manufacturers instructions. Once it starts to freeze, take out and mix again, then place back into the freezer.

Serve with fresh berries.

From: Ian Parmenter, Consuming Passions (c) 1997 Australian Broadcasting Corporation http://www.abc.net.au/passions

MMed by MMCONV, with a little massaging by Greg Mayman, April 1998

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