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Old Fashioned Vanilla Ice Cream Recipe

4 Quart
6 Quart
Eggs, beaten**
Vanilla Bean*
(Whole Beans)
3 Cups
4 1/2 Cups
2 quarts
3 quarts
Heavy Cream
1 quart
1 quart plus 2 cups
Over low heat or in a double boiler in a large stock pan combine the sugar, heavy cream and milk. Scrap the vanilla beans by making a slice vertically down the bean and scraping along the inside. Add the vanilla beans and seeds to the cream mixture. Do not allow cream mixture to boil, while mixture is cooking in a separate bowl beat eggs with a wire whisk. When the cream mixture has begun to simmer carefully remove 1 full cup of the warmed mixture. Gradually add the warmed mixture to the eggs beating constantly. When the eggs have fully been incorporated with the warmed cream mixture, slowly add the contents to the pan stirring constantly. Allow the mixture to cook until it has become thickened and can coat the back of a wooden spoon (will reach 170F). Allow the mixture to chill in the refrigerator for at least 4 hours, or overnight. Pour into the ice cream maker and follow the manufacturer's instructions for freezing.

*You may substitute 1 Vanilla Bean with 1 Tablespoon of Pure Vanilla Extract
**Egg substitutes can be used in place of real eggs
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