The crème anglaise may be refrigerated for up to 2 days.

Place the egg yolks and sugar in a medium mixing bowl. Whisk well to combine thoroughly.

Place the milk and cream in a Copper-Core sauce pan. With a paring knife, scrape the seeds from the centre of the vanilla beans. Add them to the liquid along with the bean. Place the pot over medium heat and bring to a boil. Meanwhile, prepare an ice bath. Place a bowl at least 1 litre in capacity, into the ice bath and position a fine mesh strainer over the bowl.

When the liquid is at a boil, whisk it into the yolk mixture working the whisk in a figure eight. Remove the vanilla beans, scrape the beans again with a paring knife, and add any additional scrapings to the milk mixture. Reserve the beans for another purpose or discard.

Return the mixture to the pot and place over medium heat, stirring constantly and scraping the bottom and sides often with a spoon or spatula. Cook for about 3 minutes total or until the custard has thickened enough to coat a spoon and steam begins to rise from the surface. Pour the sauce through a fine mesh strainer into the bowl. Once the sauce is cooled, refrigerate in an airtight container for up to two days.

The recipe make about 3 cups crème anglaise or an ice cream base.