1 cup sugar
\n1 cup glucose
\n2 cups heavy whipping cream
\n6 cups half and half
\nOn medium high, whisking every so often, til full rolling boil.
\ntemper the eggs yolks, then ring pot back to 180 degrees, over medium low heat, stirring with a rubber spatula.<\/p>\n
8 egg yolks<\/p>\n
Mix:
\n5 teaspoons tapioca powder
\n5 tablespoons cold milk
\nAdd to the finished custard base after it has finished cooking<\/p>\n
3 whole vanilla beans or 5 tablespoons vanilla extract – used 5 TBS vanilla paste (from The Little Bits<\/a> cake supply store in Wheaton)<\/p>\n Cured for about 5 hours churned for 30 minutes 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 … <\/p>\n
\nin pot up to first rivet
\nin ice cream maker up to bottom of 2nd loop on dasher (WAS TOO MUCH mixture in cannister)<\/p>\n
\n1 x 16 bag of ice \/ salt
\ndidn’t churn up to the lid.
\nabout 2.5 recipe of Dana Cree recipe on page 52 “Hello My Name is Ice Cream”<\/a>
\nBut Cree used milk and cream, 12 egg yolks, more sugar?<\/p>\n","protected":false},"excerpt":{"rendered":"