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19
TIPS FOR BETTER ICE CREAM MAKING
• When heating the cream/milk you don’t
want to boil it. A good guide to know
when to remove the cream/milk from
the heat is when little bubbles start to
form around the edge of the
cream/ milk.
• While the cream/milk mixture is
heating start to beat the sugar and eggs.
Waiting to do this after the
cream/milk mixture has heated may
cause the cream/milk to overheat and
separate.
• Ensure that the mixture is constantly
stirred with a wooden spoon until it
thickens. A flat bottom wooden spoon
works best. To test using the back of
the spoon, coat the spoon in the crème
anglaise. Run your finger through the
mixture on the back of the spoon. If
the finger mark stays then the mixture
is thick enough. Remove mixture
immediately.
• If the mixture separates or curdles
then heat is too high. If the mixture
separates you will need to start again.
• Do not leave crème anglaise unattended
while cooking.
• Crème anglaise will take 5-15 minutes
to thicken depending on quantities etc.
• Always allow the mixture to cool at
room temperature stirring occasionally
to release heat until there is no visible
steam coming from the mix. Once
cooled then refrigerate until well
chilled.
• Place a piece of plastic wrap directly on
top of the creme anglaise to prevent a
skin forming on top.
• To cool the mixture quickly it can be
put in a metal bowl and then into an ice
bath and stirred constantly until well
chilled.
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