Vanilla sauce is a nice Topping for the most diverse types of ice cream. It goes well with Chocolate ice cream, but also fruit varieties, such as Cherry Ice Cream or Strawberry Sorbet. In the cold season also a good addition to waffles, Buchteln, Germknödel or Apfelstrudel.
In order that the sauce can be stored longer and there is no danger of salmonella, this is a Recipe without egg.
It's in only 10 minutes prepared and can be kept in the refrigerator for 1 week in any case, if you have done a clean job.
Ingredients vanilla sauce
- 300 g milk
- 300 g cream
- 40 g sugar
- 20 g cornstarch
- 1/4 vanilla pod
Preparation time approx. 10 minutes
- Mix the starch with a few spoons of cold milk in a bowl.
- Heat the remaining milk in a pot with the sugar.
- Add the pulp of the vanilla pod and the pod itself and continue to heat while stirring until just before boiling.
- Remove the pot from the plate.
- Stir the starch dissolved in milk with a whisk.
- Place the pot back on the plate and bring to the boil once while stirring.
- Allow the sauce to cool a little and shake the cream well (the container should be tightly sealed or not yet opened) or foam it up with a milk frother. Alternatively this step can be omitted.
- Add the appropriate amount of cream to the pot and mix well with the starch milk mixture. If lumps form, heat up again while stirring.
The sauce serve immediately or else warm in a clean container and store in the refrigerator.
Tips Vanilla Sauce
- Why you should only use real vanilla and everything worth knowing you can find in my Articles about vanilla and vanillin read up.
- First cut the vanilla pod lengthwise with a sharp knife. Make sure that you do not cut it completely, but only the one outer wall. Then scrape out the vanilla pulp with a spoon handle (see picture below).
- If you lack the yellowish hue of the egg variant, you can use a knife point of turmeric to help. Or you can use brown sugar. This gives a slightly beige colour.
- Simply leave the vanilla pod in the vanilla sauce. This way it releases even more flavour. With time, the vanilla taste becomes more and more intense.