Table of Contents
Table of Contents
Low – to 185F
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Ingredients
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- 2 C half and half
- 1 C cream
- 150g sugar (reserve 1/4 C)
- 1/4 t salt
- 1 T vanilla
- 4 egg yolks
Instructions
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- Place fine strainer over bowl in ice bath
- In sauce pan mix cream and half and half, salt
- Mix egg yolks with 1/4 C reserved sugar
- Heat sauce pan mixture to 100F
- Temper egg yolk sugar mixture with 1/2 C 100F milk sugar mixture
- Whisk in tempered egg yolk mixture to sauce pan
- Slowly bring sauce pan mixture to 185 F
- Pour mixture through fine strainer in bowl in ice bath
- Cool mixture then mix in 1 T vanilla
- Store mixture in refrigerator overnight