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Prep time
25 minutes
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Cook time
10 minutes
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Makes
about 3 cups
Author Notes
Basic vanilla sauce recipe that's great for churning into ice cream, spooning over warm bread pudding, or making into mousse. —Erin Jeanne McDowell
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Ingredients
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1 1/4 cups
whole milk (288 g)
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1 1/4 cups
heavy cream (295 g)
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1/2
vanilla bean, scraped
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1 pinch
salt
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1 cup
granulated sugar, divided (198 g)
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8
large egg yolks (170 g)
Directions
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Prepare an ice bath by placing a quart-sized mason jar (or similarly-sized vessel) in a large bowl. Scoop ice around the mason jar and pour a small amount of water into the bowl.
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In a medium pot, mix the milk, cream, vanilla bean, salt, and 1/2 cup sugar.
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In a medium heat-safe bowl, whisk the remaining 1/2 cup sugar and egg yolks to combine.
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Bring the milk mixture to a simmer over medium heat. Pour 1/3 of the warm milk mixture into the yolk mixture (to temper the eggs) and whisk constantly to combine.
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Pour the yolk mixture back into the pot with the remaining 2/3 of the milk, whisking constantly to combine and prevent the eggs from scrambling.
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Continue to cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon, 6 to 8 minutes. Strain the sauce into the mason jar and cool completely. Refrigerate until ready to use.
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