Crème Anglaise

2 cups whole milk 2 cups heavy cream 1 cup granulated sugar, divided pinch table salt 1 whole vanilla bean, halved and seeds scraped (pod saved for another use or discarded) 5 large egg yolks 1½ teaspoons pure vanilla extract

Nutritional information per serving (based on ½ cup ice cream): Calories 260 (62% from fat) • carb. 21g • pro. 3g • fat 18g • sat. fat 11g • chol. 165mg • sod. 50mg • calc. 87mg • fiber 0g Nutritional information per serving (based on 2 tablespoons sauce): Calories 38 (62% from fat) • carb. 3g • pro. 0g • fat 3g • sat. fat 2g • chol. 22mg • sod. 8mg • calc. 13mg • fiber 0g

Put the milk, cream, half of the sugar, salt and scraped vanilla seeds into the blender jar. Cover and blend on speed 1 for about 30 seconds. Set timer for 8 minutes and temperature on High, stirring every few minutes. While mixture is heating, put the yolks, remaining sugar and extract into a bowl and whisk until light and thickened. Reserve. Once time expires the mixture should be hot and foamy but not boiling; if not add some more time, turn to blend on speed 1. With the unit on, gradually add yolk mixture through the lid opening in the cover. Once all the yolk mixture has been added and thoroughly blended, set timer for 20 minutes and temperature on Medium. While mixture is heating, it is necessary to Stir every few minutes. Sauce is done when it can coat the back of the spoon – the mixture must NOT boil or the yolks will over cook. You will be able to tell when it's done – the mixture leaves a thickened coating on the inside of the jar. Also, the mixture should not go beyond 185°F. Pour the mixture through a fine mesh strainer. Bring to room temperature. Cover and chill for at least 2 hours or overnight. Use as is for a crème anglaise or freeze into ice cream by following the instructions for your ice cream maker.