1 cup sugar
1 cup glucose
2 cups heavy whipping cream
6 cups half and half
On medium high, whisking every so often, til full rolling boil.
temper the eggs yolks, then ring pot back to 180 degrees, over medium low heat, stirring with a rubber spatula.
8 egg yolks
Mix:
5 teaspoons tapioca powder
5 tablespoons cold milk
Add to the finished custard base after it has finished cooking
3 whole vanilla beans or 5 tablespoons vanilla extract – used 5 TBS vanilla paste (from The Little Bits cake supply store in Wheaton)
Cured for about 5 hours
in pot up to first rivet
in ice cream maker up to bottom of 2nd loop on dasher (WAS TOO MUCH mixture in cannister)
churned for 30 minutes
1 x 16 bag of ice / salt
didn’t churn up to the lid.
about 2.5 recipe of Dana Cree recipe on page 52 “Hello My Name is Ice Cream”
But Cree used milk and cream, 12 egg yolks, more sugar?