Crème Anglaise

• Egg yolks,
• granulated sugar and half-and-half

Preparation Method

The egg yolks and sugar are whipped together until light and fluffy. Scalded half-and-half is added, and the mixture is thickened by stirring over simmering water.

If Crème Anglaise is chilled at this stage, then churned and frozen, it becomes Vanilla Ice Cream