I need to make a 20qt batch of ice cream and I am going to pasteurize the mix prior to freezing. Depending upon the recipe I will be using 3-6 eggs per gallon, so I will be using 15-30 eggs for the batch. The recipe uses milk and heavy cream as well as some other ingredients, but the only thing that needs pasteurized is the egg. I feel it isn't necessary to pasteurize the entire 5 gallons of mix as that would be a waste of time and heat so I would like to pasteurize the minimal amount of liquid as possible (this process will be done often which is why I'm asking this).
If I were to mix 1 part by volume of whole milk and "scrambled"/whisked eggs and then pasteurized this mix, would this be adequate liquid to prevent the eggs from cooking? If not, what ratio of milk to egg do you suggest?
Does this plan make sense, to minimize the amount heated to pasteurize and then mix that into the rest of the recipe for production?
I am using all pasteurized products so I assume the rest don't need to be re-pasteurized, but only the egg.
Does this plan sound sound? :)
Thanks to all who can offer any information!