Crème Anglaise

This classic vanilla custard sauce is prepared using the same basic method and recipe that are used to make the custard for vanilla ice cream. I use half-and-half rather than the traditional milk so that the chilled sauce can be frozen in an emergency to make ice cream. The resulting ice cream will not be quite as rich as usual but, as they say, “Any port in a storm will do.” If you run out of vanilla custard sauce, you can do the opposite and thaw vanilla ice cream. Depending on the richne