Mayo is one of the "mother sauces", basic sauces that can be modified in endless ways. This Thai version is hot and zesty, which makes it great with fried seafood, like our Fried Calamari.
French Vanilla Ice Cream
2 cups whipping (35%) cream
2 cups milk
½ cup granulated sugar, divided
1 vanilla bean, split lengthwise, and seeds scraped out
6 large egg yolks
Basically, if you have an ice cream maker and can make a custard sauce, you can make your own ice cream. Enjoy!
In a medium saucepan, combine cream, milk and half the sugar. Add vanilla bean and seeds. Bring to a boil over high heat without stirring. Remove from heat and let stand for 30 minutes, allowing vanilla flavour to infuse the mixture.
In a bowl, whisk together egg yolks and the remaining sugar. Gradually whisk in cream mixture. (If the hot liquid is added too quickly, you may end up with scrambled eggs).
Return mixture to saucepan and cook over medium-low heat, stirring constantly, with a wooden spoon, until thick enough to coat the back of the spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl and discard vanilla. Let cool at room temperature for 30 minutes. Place plastic wrap directly on surface and refrigerate until chilled, about 2 hours.
Transfer to an ice cream maker and process as directed in the manufacturer's instructions.
Makes 4 cups.