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Ice Cream Base
| 250 ml / 250 ml whole milk | Scald milk & vanilla | Temper yolks with hot milk | Cook custard to nappe, 165–170°F / 74–77°C | Cool, whip in cream, chill |
| 2 tsp vanilla extract | ||||
| 4 egg yolks | Whisk yolks & sugar | |||
| 90 g / 90 g white sugar | ||||
| 250 ml / 250 ml heavy cream |
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