This is another of Cathy Burgett's recipes from culinary school. I did find it to have a slight eggy flavor, but if you decided to add fruit etc. it would not be noticeable.
Creme Anglaise for ice cream:
2 cups milk (I used 1 %)
vanilla (I didn't use any so the honey flavor would come through better)
1/4 cup sugar ( I ended up using 3/4 cup honey instead)
Bring the milk and sugar to a boil and whisk in half of the hot milk into the yolks. Whisk this mixture back into the hot milk in the pot. Stir constantly with a wooden spoon over low heat, until custard thickens slightly. If you draw a finger across the back of the spoon, it will leave a clear trail. Do not overcook or boil, or the custard will curdle.
Remove the custard from the heat and strain it into a clean bowl. Let cool, cover with plaxtic wrap or a lid, and chill.
Once cooled, pour into your ice cream maker and churn according to manufacturers instructions.
Transfer churned ice cream to a freezer safe bowl and let harden before serving.
This stuff is so rich and decadent! They honey flavor comes through well. It is beyond perfect served with fresh blueberries!
And pretty too!
There are so many flavor options for this ice cream base! Use maple syrup instead of the sugar, and then add some walnuts. Infuse the milk with mint, coffee, citrus. Add in melted chocolate. Stir in cooked fruit just before churning...Oh the possibilities!