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Vanilla Ice Cream VII

Reviewed: Jun. 10, 2012
I love this recipe. I went to a french pastry school and we would make ice cream base called creme anglaise. This was closest to it. I noticed if you use heavy cream the ice cream is very rich and tastes a little buttery. The instructors at the school would say that as well and would suggest using half and half. I also cut back on my eggs too. I like to use 5 eggs because it is cheaper and makes the ice cream fluffier, I think 10 eggs is too much. I would also use at least 2-3 vanilla beans for more flavor.
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