How to make Gelato and Creme Anglaise?

Gelato

Creme Anglaise

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

½ cup Sugar, 2½ cups of Whole milk, 2 glasses of Water, 2 teaspoon Vanilla Extract, 5-6 Eggs, Strawberry puree or Chocolate syrup

2 Bowls, Blender, Sauce pan, Shallow pan, Stirrer

3- 4 hours

98.00 °F

2- 3 Months

100

Milk, Sugar, Vanilla extract, Yolk

Sauce pan, Stirrer

5- 10 minutes

39.20 °F

2 days

How is Gelato and Creme Anglaise made?

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