Procedure

1. Place a few pounds of ice into a dish pan or a 6 quart stock pot. Make a quart pitcher of water and place it next to the ice.

2. Place the milk, half and half, sugar, salt, and vanilla beans and pod into a sauce pan large enough to allow for stirring on the stove.

   Heat to just boiling stirring to help the sugar not stick and burn.

   Watch the pot. When milk products start to boil, they tend to foam and overflow their containers. Stir with the whisk vigorously to keep the bubbles down. If needs be, slide the pot off the burner to allow the bubbles to settle, then return it back to the heat.

   Once the milk has boiled, the risk of overflow is gone.

   Cover the milk mixture and let is steep 20 minutes.

3. When the steeping time is done, place the egg yolks and sugar into a bowl and whisk until they turn a light lemon yellow.

4. Carefully ladle a small quantity, not more than half a cup, of the hot cream onto the egg yolk mixture. Whisk in slowly. When the milk mixture is fully incorporated, add another half cup, and mix in completely.

   Repeat two more times, then, pour the egg yolk/sugar mixture into the pot with the remaining milk and set to medium high heat.

5. Using the wooden spoon, stir the cream mixture in a figure 8 motion. Every few passes scrape the corner edges of the pot. Hold the thermometer in the cream mixture and cook until it reaches 180° F.

6. Do not set the heat to high or the eggs will curdle before the custard reaches the proper temperature.

   When the sauce is done, when it has reached the temperature, place the pan in the prepared ice bath and pour enough water in the ice to make a bath for the pot. Keep stirring the sauce to get the heat out and stop the cooking.

7. When the sauce is cool, strain it into the metal canister. Cover and place in the cooler for at least 4 hours or until it is the same temperature as the refrigerator.

8. Ice cream made from hot Crème Anglaise will not have the same smooth texture as that made from cold Anglaise.

9. Spin in an ice cream freezer according to manufacturer's instructions.