2 cups heavy cream
1 cup sugar (divided use)
10 egg yolks, fresh out of the shell
1/3 tablespoon vanilla extract
Place cream and 1/2 cup of sugar in a saucepan on the stove. Mix well and heat until it starts to boil. (Be careful so that cream will not boil over.) Crack eggs to separate yolks from whites.
You will not need the egg whites for this recipe- save'em for your favorite meringue recipe.
In a stainless steel bowl, mix egg yolks, 1/2 cup of sugar and vanilla until well blended and sugar is dissolved. Whisk simmering cream into egg mixture.
Transfer mixture to top half of stainless steel double boiler. Cook for 8 - 12 minutes, until sauce thickens and coats the back of the spatula, stirring constantly.
Use the spatula to pull the sauce away from the sides and fold it back into the center of the bowl. Temperature should reach 165 - 175 degrees F.
Pass through a fine china cap (fine mesh sieve) into a container. Place a plastic bag filled with ice cubes into the sauce, then put the saucer container into an ice bath to cool it.
When cool, remove the container from the ice bath, remove the bag of ice from the container and place the container in the refrigerator.
To Serve: Pour over a dish of fresh (washed!) berries, garnish with mint leaves.
Alternate sauce: After the sauce is cool, you can whip in up to ¼ cup of Jack Daniels to make a whiskey sauce.
Make your own creamy scalloped potatoes for a fraction of the price of boxed scalloped potatoes, with twice the flavor with this simple, yet dirt cheap recipe of potatoes, seasonings, milk, chicken broth and onions.
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