Making Ice Cream

Basic crème anglaise may be flavored with any number of different ingredients and flavorings and made into ice cream. To do this, milk (or cream or a mixture of both) is heated, and the flavoring agent is added and left to infuse for a time, often overnight, under refrigeration. The infused milk may then be strained, if needed, before following the specific ice cream recipe.

• Chocolate: melted bittersweet chocolate added to the infusion
• Cinnamon: either ground or whole sticks
• Citrus: finely grated orange, lemon, or tangerine zest
• Coconut: toasted
• Coffee: roasted espresso beans
• Dried fruits: poached, puréed, and added to finished, cool custard
• Liqueurs: added to finished, cool custard
• Nuts: toasted, ground, or grated almonds, hazelnuts, or other aromatic nuts
• Praline: praline paste added to finished, cool custard or crushed praline folded into finished ice cream
• Vanilla: extract, paste, or split bean infused in milk