Glaces maison sans sorbetière et recette de crème anglaise

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey can add a unique flavor while being a natural sweetener.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla essence is often less expensive than pure extract.

egg yolks

🥗Healthier: silken tofu

💰Cheaper: egg substitute

Silken tofu provides a creamy texture without eggs.

Heat heavy cream and milk in a saucepan over medium heat until steaming, but not boiling.

Whisk together egg yolks and sugar in a bowl until pale and thick.

Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened, about 5-10 minutes.

Remove from heat and stir in vanilla extract and a pinch of salt.

If using optional flavorings, add them at this stage.

Strain the custard through a fine-mesh sieve into a bowl to remove any cooked egg bits.

Cool the custard to room temperature, then refrigerate until chilled, at least 4 hours or overnight.

Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.

Transfer the churned ice cream to a container and freeze until firm, at least 4 hours before serving.

Cooking Techniques

Spice Level:

Allergens