MORE SAUCE & MILKSHAKE IDEAS

VANILLA SAUCE (CRÈME ANGLAISE)

1/2 cup whole milk

1/2 cup Glenview Farms heavy cream

1 2-inch piece vanilla bean, split

3 large egg yolks

3 tablespoons sugar

Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.

Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

WHISKEY SAUCE

1 1/2 cups heavy cream

2 teaspoons cornstarch

2 tablespoons cold water

1/3 cup sugar

1/3 cup bourbon

To make the sauce, bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature.

CINNAMON CRÈME ANGLAISE

2 cups whole milk

1 3 1/2- to 4-inch-long cinnamon stick, broken in half

6 large egg yolks

5 tablespoons sugar

Pinch of fine sea salt

Combine milk and cinnamon stick halves in medium saucepan. Bring just to simmer over medium heat. Remove from heat; cover and let steep 1 hour.

Whisk yolks, sugar, and salt in medium bowl. Return milk mixture to simmer. Gradually whisk milk mixture into yolk mixture. Return mixture to saucepan. Stir constantly over medium heat until sauce thickens and instant-read thermometer inserted into mixture registers 165°F to 170°F, about 3 minutes (do not boil). Remove from heat. Strain through sieve into small bowl; cool. Cover; chill until cold.

DO AHEAD: Can be made 3 days ahead; chill.

                                        ORANGE CREAM SHAKE

2/3 cup Rykoff Sexton fresh squeezed orange juice
1 cup Chef’s Line vanilla ice cream


Place the orange juice in a blender and then add the ice cream.
Blend the mixture until thick and creamy. Serve immediately.

BAILEYS IRISH CREAM MILKSHAKE

4 tablespoons Baileys Irish Cream

2 scoops Chef’s Line vanilla ice cream

1 1/4 cups milk (whole/low fat)

ice cube

Crush ice cubes in blender (use the PULSE button).

Add Bailey’s Irish cream, ice-cream and milk, process until foamy and well-combined.

Pour into 2 tall glasses.

If you like, drizzle chocolate sauce on top and serve immediately.