A standard base for ice cream is crème anglaise and a good guide to crème anglaise is from Michael Ruhlman's Ratio, adjusted to yield 12 quarts:
* Exported from MasterCook *
Recipe By :Pete V. McCracken, as adapted from "Ratio-The Simple Codes Behind the Craft of Everyday Cooking" by Michael Ruhlman
Serving Size : 48 Preparation Time :0:00
Categories : Custards Foundation
Amount Measure Ingredient -- Preparation Method
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192 fluid ounces milk
192 fluid ounces cream
24 each vanilla bean -- split in half lengthwise
96 ounces sugar
96 fluid ounces egg yolks -- 168-192 large egg yolks
Combine milk, cream, and vanilla bean in a saucepan and bring to a simmer.
Remove from heat and let the bean steep for 15 minutes. With paring knife, slit the bean and scrape the seeds into the milk/cream mixture. Discard the pod (I save it in a container of sugar for vanilla sugar)
Combine the sugar and the egg yolks and whisk vigorously for 30-45 seconds (this will help the sugar to dissolve and will help the egg yolk to cook more evenly.
Prepare an ice bath to hold a bowl and place the bowl in the ice-bath and a fine-mesh strainer in the bowl.
Bring the milk-cream mixture just to a simmer.
Pour the milk/cream mixture into the egg yolk/sugar mixture slowly while whisking continuously.
Return the mixture to the saucepan used to heat the milk-cream mixture and continue stirring over medium heat until the mixture is slightly thickened, or nappé, it should be completely pourable, but if you dip a spoon in it, it should be thick enough on the spoon to draw a line through it, approximately 2-4 minutes.
Pour the sauce through the fine-mesh strainer into the bowl in the ice-bath. Stir until cold.
Refrigerate until ready to use
""Ratio" by Michael Ruhlman, page 211-212, as adapted by Pete V. McCracken"
"Copyright ©2010 all rights reserved, by Pete V. McCracken, 657 Village Green St., Porterville, CA 93257 (559) 784-6192 PersonalChef@cwdi.org"
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Per Serving (excluding unknown items): 796 Calories; 52g Fat (58.2% calories from fat); 17g Protein; 68g Carbohydrate; 0g Dietary Fiber; 874mg Cholesterol; 130mg Sodium. Exchanges: 1 Lean Meat; 1/2 Non-Fat Milk; 9 1/2 Fat; 4 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0