Creme Anglaise Ice Cream Ina Garten Food

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CREME ANGLAISE ICE CREAM - INA GARTEN



Creme Anglaise Ice Cream - Ina Garten image

A recipe from the Barefoot Contessa herself, Ina Garten. Sounded too good for me to lose.... Cook time is freeze time.

Provided by Raquel Grinnell

Categories     Frozen Desserts

Time 2h15m

Yield 4 scoops

Number Of Ingredients 7

4 egg yolks
1/2 cup sugar
1 teaspoon cornstarch
1 3/4 cups milk, scalded
1 teaspoon pure vanilla extract
1 1/2 teaspoons cognac
1 teaspoon vanilla extract or 1 teaspoon vanilla bean seeds

Steps:

  • Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick.
  • Reduce to low speed, and add the cornstarch.
  • With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don't cook it above 180 degrees or the eggs will scramble!
  • Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using.
  • Freeze the mixture in an ice cream freezer according to the manufacturer's directions. Transfer to a plastic container and store in the freezer until ready to serve.

Nutrition Facts : Calories 222.9, Fat 8, SaturatedFat 3.9, Cholesterol 203.8, Sodium 59.9, Carbohydrate 31.4, Sugar 25.3, Protein 5.9

CREME ANGLAISE



Creme Anglaise image

Provided by Food Network

Categories     dessert

Time 1h

Yield 2 1/2 cups

Number Of Ingredients 5

4 egg yolks
3 tablespoons sugar
2 cups heavy cream
1 1/2 tablespoons sour cream
1 vanilla bean, split lengthwise

Steps:

  • In a medium mixing bowl, using a whip, whisk together the egg yolks and sugar until they are very pale yellow and smooth.
  • In a medium saucepan, bring to a boil the heavy cream, sour cream, and vanilla bean with its scrapings. Whisk about half into the egg yolk mixture until well combined, then pour back into the saucepan. Over medium heat, stirring constantly with a wooden spoon, cook until the mixture heavily coats the back of the spoon. Don't scramble the eggs.
  • Strain into a clean bowl and set the bowl over ice cubes and cold water until chilled, stirring occasionally. Refrigerate, covered, until needed.
  • Note: To make coffee Creme Anglaise, substitute 1/4 cup crushed coffee beans (with or without caffeine) for the vanilla bean. Bring to a boil and let steep in the cream mixture, covered for about 10 minutes. When well flavored, whisk into the egg yolks. then continue with recipe
  • To crush coffee beans, place in a plastic bag, close the bag, and heavily press a rolling pin over the beans. Do not grind the beans because this will darken the Creme Anglaise.

VANILLA ICE CREAM



Vanilla Ice Cream image

Provided by Ina Garten

Categories     dessert

Time 18m

Yield 1 quart

Number Of Ingredients 4

3 cups heavy cream
2/3 cups sugar
1 teaspoon pure vanilla extract
Seeds scraped from 1 vanilla bean

Steps:

  • Heat the cream, sugar, vanilla, and vanilla seeds in a small saucepan only until the sugar is dissolved. Be sure the sugar is dissolved - you will no longer feel any grittiness from the sugar if you rub some cream between your fingers. Strain into a bowl, cover, and chill very well. Freeze the mixture in an ice cream freezer according to the manufacturer's directions. Spoon into a freezer container and allow to chill in the freezer for a few hours. Allow to soften before serving.

ISLE FLOTTANTE (BAREFOOT CONTESSA) (FLOATING ISLAND) INA GARTEN



Isle Flottante (Barefoot Contessa) (Floating Island) Ina Garten image

I watched Ina make this on T.V. and it looks so pretty and good. I have not made this yet, but when I do I'll make sure to post a photo. The meringues are supposed to be soft.

Provided by cookiedog

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 14

2 1/2 cups sugar, divided
1 cup water, divided
1 1/2 teaspoons pure vanilla extract
1 1/2 cups sliced almonds
8 extra large egg whites, at room temperature
1/8 teaspoon kosher salt
1/4 teaspoon cream of tartar
4 extra-large egg yolks
1/2 cup sugar
1 teaspoon cornstarch
1 3/4 cups scalded milk
1 teaspoon pure vanilla extract
1 1/2 teaspoons cognac
1/2 vanilla bean, seeds of (optional)

Steps:

  • Preheat the oven to 350°F.
  • FOR THE CARAMEL: Heat 1 1/2 cup of the sugar and 1/2 cup of the water in a small, heavy-bottomed saucepan until the sugar dissolves. Cook over medium heat until the syrup turns a warm caramel color. Don't stir, just swirl it in the pan.
  • Turn off the heat, add 1/2 cup water and 1/2 teaspoons of the vanilla; be careful, the syrup will bubble violently.
  • Stir and cook over high heat until the caramel reaches 230 degrees F. (thread stage) on a candy thermometer. Set aside.
  • FOR THE PRALINE: Combine the almonds with 1/4 cup of the caramel and spread them on a sheet pan lined with parchment paper. Bake for 10 to 12 minutes, until the almonds are lightly browned.
  • Allow to cool at room temperature and then break up in pieces.
  • Lower the oven to 250°F Line 2 sheet pans with parchment paper.
  • FOR THE MERINGUES: Beat the egg whites, salt and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on medium speed until frothy.
  • Turn the mixer on high speed and add the remaining 1 cup of sugar. Beat until the egg whites are very stiff and glossy.
  • Whisk in the remaining teaspoon of vanilla. With dessert spoons place 12 mounds of meringue on parchment paper and bake for 20 minutes, or until a cake tester comes out clean.
  • FOR THE CREME ANGLAISE:.
  • Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
  • With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don't cook it above 180F or the eggs will scramble!
  • Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using, and chill.
  • FOR SERVING: Pour creme anglaise on the bottom of individual plates. Place a meringue on top of each serving, drizzle with caramel sauce, sprinkle with praline, and serve.
  • To make a day or two ahead, leave the caramel and praline at room temperature and refrigerate the creme anglaise. Bake the meringues before guests arrive and assemble the desserts just before serving.

CRéME ANGLAISE



Créme Anglaise image

Provided by Dorie Greenspan

Categories     sauces and gravies, dessert

Time 10m

Yield About 2 1/2 cups

Number Of Ingredients 5

1 cup whole milk
1 cup heavy cream
2 plump, moist vanilla beans, split lengthwise, pulp scraped out
6 large egg yolks
1/2 cup sugar

Steps:

  • Bring milk, cream and vanilla bean pulp and pod to a boil. Cover pan, turn off heat and let rest for at least 10 minutes or for up to 1 hour.
  • Fill a large bowl with ice cubes, and set aside a smaller bowl that can hold finished cream.
  • Whisk yolks and sugar together in a heavy-bottomed saucepan. Whisking constantly, drizzle in one-quarter of the hot liquid. When yolks are warm, add the rest of the liquid in a steadier stream. Remove pod, return pan to medium heat and, whisking vigorously, cook cream until it thickens slightly, lightens in color and reaches 180 degrees. Alternatively, you can coat a wooden spoon with cream, then draw your finger across it; if cream doesn't run into the track you have created, it's done.
  • Immediately remove pan from heat, and allow cream to rest for a few minutes until it reaches 182 degrees. Strain cream into the small bowl, set bowl into ice bath, add cold water and, stirring frequently, cool completely. Cover cream and chill, if possible for 24 hours.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 15 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 31 milligrams, Sugar 15 grams

FROZEN CRèME ANGLAISE (VANILLA ICE CREAM)



Frozen Crème Anglaise (Vanilla Ice Cream) image

Provided by Craig Seligman

Categories     ice creams and sorbets, dessert

Time 45m

Yield About 3 1/2 cups ice cream

Number Of Ingredients 5

1 cup milk
1 cup heavy cream
1 vanilla bean, split lengthwise
7 large egg yolks
1/2 cup sugar

Steps:

  • In a saucepan, combine milk, cream and vanilla bean and bring to a simmer. Remove from heat and let steep for 15 minutes. Scrape seeds from bean into milk-cream mixture; discard bean.
  • Place yolks in bowl; add sugar and whisk vigorously for about 30 seconds. Fill a large bowl with ice and water and place a second bowl over ice bath. Set a fine-mesh strainer over top bowl.
  • Over medium heat, bring milk-cream mixture to a simmer, then pour it slowly into yolks while whisking continuously. Pour mixture back into pan and continue stirring over medium heat until thick enough that you can dip in a spoon and then draw a line through the custard that coats it, about 2 to 4 minutes.
  • Pour sauce through strainer over ice bath and stir until cold. Refrigerate until ice cold, then place in ice-cream maker and freeze according to manufacturer's instructions.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 16 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 32 milligrams, Sugar 15 grams

CRèME ANGLAISE



Crème Anglaise image

An easy Crème Anglaise recipe.

Categories     Condiment/Spread     Sauce     Dairy     Egg     Dessert     Christmas     Thanksgiving     Valentine's Day     Vanilla     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 cup

Number Of Ingredients 5

1/2 cup whole milk
1/2 cup whipping cream
1 2-inch piece vanilla bean, split
3 large egg yolks
3 tablespoons sugar

Steps:

  • Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
  • Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

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