Yield: 1.5 L
Ingredients
- 4 cups of heavy (36%) cream
- 2 cups of brown sugar
- 1 Tbsp of vanilla
- 12 egg yolks
- ¼ tsp of salt
Method
- In a saucepan over medium heat, bring the cream, 1 cup of the brown sugar, and the vanilla to a rapid simmer, dissolving the sugar. In a separate bowl, whisk the remaining sugar into the egg yolks. Whisk a ladleful of the hot cream mixture from the saucepan into the egg mixture. Continue until you’ve added half the pan. Slowly pour the egg mixture back into the pot and continue stirring over low heat until the cream and egg yolks thicken into a sauce that coats the back of a spoon, 5 to 7 minutes. Transfer to the fridge to chill. Serve and share.
Alternately this sauce can be transferred to a countertop ice cream maker and processed into ice cream for a frozen treat.
Serving suggestion:
Toss a half a fennel bulb, shaved thinly on a mandolin, with a few tablespoons of anise liqueur, a pint of fresh raspberries and a few tablespoons of sugar. Let it stand for a few minutes for flavours to blend then serve with a big scoop of brown sugar ice cream.