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Method
Bring the first 4 ingredients to a boil in a medium saucepan over low heat. Remove from heat and cover the pan. Let it steep for 15 minutes. Whisk the egg yolks and sugar in a medium bowl. Slowly add the cream mixture and whisk, then return sauce to the same saucepan and cook over low heat until it begins to thicken. When sauce leaves a path on the back of a spoon, strain the sauce in a bowl. Cover and chill. The sauce will keep for two days. Serve over ice cream.
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