Basic Baking – French Vanilla Ice Cream – Creme Anglaise Method

Hello and welcome to this week’s sweet upload in this video we’ll be discussing the component of chrome on glaze creme and glaze or simply unglaze falls under the category of custards a custard can be defined as any liquid that is thickened through the coagulation of egg proteins most custards that you will encounter will be a mixture of dairy product

Sugar eggs and flavorings be sure to check out the custard lecture linked here to get more in-depth discussion on various types of custards cremon glaze is an incredibly versatile component and is another building block in the world of pastry in its simplest form it is used as a cold vanilla sauce other applications may include being used as part of a base to various mousses

Bavarian cream egg ganache and caramel today we will be transforming basic creme anglaise sauce into french vanilla ice cream by churning it in an ice cream machine let’s begin by discussing our procedure and key points before our demonstration creme on glaze will begin by heating the dairy with a small amount of the sugar when the dairy and sugar mixture is just about to boil combine the egg yolks and sugar in a

Bowl with a whisk as the dairy and sugar mixture is heated slowly pour the hot liquid into the egg mixture while constantly whisking this procedure is known as tempering after the hot liquid has been tempered into the eggs return this mixture to the pot and then back to the stove stirring constantly over a medium-low heat continuously scrape the bottom of the pot until the mixture thickens to

Nap consistency this should occur around 180 degrees fahrenheit from here strain the hot mixture and place in an ice bath to rapidly chill when thoroughly cooled the young glaze is ready for use for best results unglazed should be refrigerated overnight before use let’s discuss some very important key points when making cremon glace the first and most important is

Sanitation i cannot stress enough how sanitation in the kitchen is of the utmost importance especially when making a product like cremon glace anglaise has many critical control points during the process meaning there are many steps where hazards must be prevented to ensure safe consumption of the product most of the ingredients in creme anglaise are highly perishable so it’s recommended that you only use the freshest

Ingredients here are a few terms that may be new for you when making cremon glace first btb simply means bring to boil next nap a french term referring to the consistency of a sauce to coat the back of a spoon lastly be aware that the ingredient of half and half is simply equal parts whole milk to heavy cream here is the recipe that we’ll be making

Today you can also find a link to a printable pdf copy in the video description for future recipes and tutorials be sure to subscribe to the channel let’s take a look at our ingredients and make some creme anglaise here we have half and half whole milk and heavy cream sugar egg yolks and vanilla bean we’ll start by scraping the seeds from the bean carefully slice the bean in

Half lengthwise and scrape the seeds from the pod using the back of the paring knife after scraping add the seeds to the pot with a half and half the vanilla pod may also be added as well or you can save it for another application adding a small amount of sugar to the dairy will assist in keeping the dairy from scorching after adding this to the half and half

Give the mixture a quick stir then turn up the heat to bring the liquid to boil when the liquid is just about to boil we’ll combine the yolks and remaining sugar wrapping a clean wet towel under the bowl as seen here will prevent the bowl from moving when the mixture is stirred once adding sugar to eggs it’s very important they are whisked together

Thoroughly and not left to sit sugar will extract moisture from eggs leaving the yolks lumpy this is what’s sometimes referred to as burning the yolks it is not desirable to have lumps in the custard so be sure to whisk sugar and eggs immediately the dairy has come to a boil and is ready to be slowly added to the egg mixture

While whisking constantly slowly temper the hot liquid into the eggs and sugar adding the liquid slowly will allow the mixture to be heated gently rather than rapidly heating the eggs to the point of coagulation you will sometimes hear this referred to as scrambling the eggs which you definitely want to avoid [Music] when the hot liquid has been tempered into the egg mixture return the mixture

To the pot and back to the stove under a medium low heat constantly stir the mixture making sure to continuously scrape the bottom of the pot while agitating this will ensure the eggs do not overheat and coagulate leaving you with scrambled eggs a heat resistant rubber spatula is preferred for this step the heat may be adjusted to speed up or slow down the cooking

However be careful not to cook too rapidly or overcooking is likely to occur remember constant stirring is absolutely necessary you cannot step away from the stove at this point in the process as the mixture heats it will gradually thicken it is necessary to check the temperature of the product to ensure it is being cooked to a safe temperature for consumption

As well as to ensure the eggs do not overcook a typical english will thicken to desired consistency around 180 degrees fahrenheit with more experience you will be able to visually assess when the product is at the desired thickness it is recommended that you still use a thermometer to gain consistency of the product every time it is made as with everything we make patience and procedure are key

Stay focused the time for this particular batch of unglazed took about three to four minutes to thicken this could be more or less depending on the temperature of your stove your undivided attention is necessary for success of the product [Music] the thermometer has reached 180 degrees and as you can see the young glaze has thickened we’re looking for nap consistency

Meaning we want the sauce to coat the back of a spoon you can assess the consistency by coating the spatula and running a finger over the sauce you will notice the finger mark will create a tunnel through the sauce because of its viscosity at this stage it’s important to rapidly chill the hot on glaze to avoid overcooking and more importantly to take the product out of the danger zone as quickly as possible

Strain the hot on glaze through a fine mesh strainer and immediately place it into an ice bath a metal vessel is preferred for your hot product as this will help facilitate the rapid cooling it is necessary to periodically stir the english while it is in the ice bath this will assist in equalizing the temperature ensuring the product cools quickly once the on glaze is cooled it is ready

To be refrigerated for storage many applications of creme on glaze require an overnight refrigeration for best results in the case of churning on glaze for ice cream this overnight refrigeration will assist in creating a smoother consistency ice cream and could help prevent ice crystals from forming during the churning process this creme and glaze has been refrigerated overnight and is ready for

Use as vanilla sauce in our case we will use a commercial ice cream machine to churn the chilled custard into french vanilla ice cream fill the machine according to the manufacturer’s instructions being sure to leave space to account for overrun which is the volume gained in the ice cream through air being added to the base while churning this is typically around 20 percent by

Volume for example today’s base is about 18 ounces by volume after churning we should expect a volume of about 21 to 22 ounces we’ll start the machine here a typical ice cream machine can take anywhere between 15 to 30 minutes depending on the model you’ll want to be sure to monitor the machine periodically during churning as the custard begins to freeze on the

Sides of the machine it is necessary to scrape the side to prevent the custard from freezing solid and possibly stopping the machine a thorough scrape about every 10 minutes will usually do the trick [Music] as we near the end of the churning process we are specifically looking for the ice cream to be soft serve consistency meaning the consistency of what you

Would see from a typical fast food venue ice cream cone understanding this is important because over churning can make your ice cream have an unpleasant hardened butter consistency and under churning will cause ice crystals to form when storing the product we’re now at soft serve consistency and ready to transfer the ice cream to its storage container

It’s best to leave the storage container in their freezer while churning so it will be very cold when transferring the ice cream this will help prevent melting the ice cream is completed and can be enjoyed at this consistency or placed in a freezer to harden further depending on how you’re serving it and there you have it the key points to crum on glaze to make french vanilla ice cream

Let me know in the comments what other ice cream flavors you would like to see made don’t forget to subscribe to the channel for weekly lectures and tutorial on all things baking and pastry related thank you for watching everyone be well be safe and i’ll see you next week for another sweet upload