Recipe Yield: 1 Gallon (Volume)
	Ingredient Amount Heavy Whipping Cream 40%* 48 oz (1 1/2 qt) M.G.Waldbaum's Easy Eggs® or Papetti's Table ReadyTM Liquid Eggs 48 oz (1 1/2 qt) Milk, whole 48 oz (1 1/2 qt) Sugar, white granulated 12 oz Vanilla Bean 1 each

Directions

In a heavy bottomed sauce pot, pour in the cream, milk and sugar. Whisk well to dissolve the sugar. Split the vanilla bean in half lengthwise and scrape out the seeds. Place the seeds and the bean in the sauce pot. Bring to a gentle simmer over low heat. In a mixing bowl with the eggs added, slowly pour 2 cups of the heated cream mixture and whisk well to temper the eggs. Pour the tempered egg mixture back into the sauce pot and whisk well. Stir constantly with a wooden spoon and cook until it coats the back of the spoon. Remove from heat. Strain into a storage container and refrigerate covered overnight. Pour cold mixture into ice cream freezer and let harden.

Applicable Segments:
Family/Casual Dining, Hotel/Fine Dining, Institutional, Healthcare, Buffet/Brunch Application

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