Tag Archives: how to make creme anglaise

How to Make Creme Anglaise AND Bacon Ice Cream!

Good old English Cream, it makes its own delicious dessert, sauce, and is the base for ice cream.  So this recipe is just a standard recipe to make a no frills creme anglaise.  The cool part is that you can really customize a creme anglaise to be whatever you want it to be, if you add chocolate chip cookie dough at the end then put it in an ice cream machine. . . cookie dough ice cream. . . just saying, think of the possibilities that you can play with here.  Add chocolate and then whisk it in a bowl over an ice bath until you have an insanely delicious pudding.  The recipe today is to make a maple creme anglaise that would be a decadent replacement for your favorite pancakes, or better yet you could make a waffle with chunks of bacon in it, turn this creme anglaise into an ice cream(adding bacon to it also) and serving the two with some more maple syrup.  NOMNOMNOM BACON




  • 1cup – Heavy Cream
  • 1cup – Whole Milk
  • 1/2cup – Granulated Sugar
  • 6 – Eggs, Yolk Only
  • 1tsp – Vanilla Extract
  • *optional* 1tsp – Cinnamon, ground
  • *optional* 1/4cup – Maple Syrup
  • *optional* 6 slices – Bacon, cooked til crispy and crumbled


  1. Get a mixing bowl with ice, and a smaller mixing bowl to put on top of it, and have a strainer/colander ready next to it (a fine mesh strainer would be best)
  2. In a small sauce pan combine the cream and milk with vanilla extract over medium heat
  3. Bring to a simmer
  4. In a separate mixing bowl combine the egg yolks and sugar, whisk until they become glossy and ribbon-like(about 3 minutes)
  5. When your milk/cream is simmering remove from heat and whisk 1 cup at a time into the egg yolks until half the mixture has been incorporated, then return the mixture to pan
  6. While continuously whisking the sauce return the pan to medium heat and whisk over the heat until it reached about 160 degrees, don’t let it come to a simmer you’ll start scrambling the eggs.  This step should take around 5 minutes, and the sauce will thicken to the point where it coats the back of a spoon and holds a line drawn with your finger(this state of thickness is called nape)
  7. Pour the creme anglaise through the colander/strainer into the bowl over ice
  8. At this time add the bacon, cinnamon, and maple syrup, then whisk for about 5 minutes until it has cooled to around room temperature.  You can fully chill and serve it, but to make it into an ice cream you just pour the creme anglaise into your ice cream machine after it’s been fully chilled!
  9. If making the ice cream, serve on a waffle then  drizzle with maple syrup and crumbled bacon