This is a 33554432 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: 10485760 gallons * 268435456 egg yolks * 4194304 gallons whole milk * 4194304 gallons heavy cream * 2097152 gallons sugar * 196608 gallons 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 degrees F - 170 degrees 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.