This is a 1/383123885216472215000000000000000000000000000000000000 x recipe. Scaled quantities are colored red.
Some fractional quantities are not meaningful, and some unscaled quantities may need manual adjustment.
Vanilla Ice Cream
From John's Recipe Collection
Yield: 1/1496577676626844590000000000000000000000000000000000 tsp.
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1/47890485652059026800000000000000000000000000000000000 egg yolk
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3/11972621413014756700000000000000000000000000000000000 tsp. whole milk
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3/11972621413014756700000000000000000000000000000000000 tsp. heavy cream
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3/23945242826029513400000000000000000000000000000000000 tsp. sugar
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9/766247770432944429000000000000000000000000000000000000 tsp. vanilla
Whip the egg yolks while adding the sugar slowly. Continue whipping until
it's smooth. Add the milk and mix thoroughly.
Cook the custard over medium heat, stirring constantly with a wooden spoon,
until it is thick enough to coat the back of the spoon. This should happen at
about 165°F - 170°F. If the custard starts to fill with lots of
tiny flecks, you've cooked it too far - stop! Remove the custard from the heat
and cool to refrigerator temperature. Add the cream and vanilla. Mix well.
Freeze using your method of choice.