Ice Cream Base

• 3.29 kg / 7 lb 4.05 oz / 65.76% milk
• 582 g / 1 lb 4.53 oz / 11.63% heavy cream
• 782 g / 1 lb 11.58 oz / 15.63% sugar
• 349 g / 12.31 oz / 6.98% egg yolks
• 150 g / 5.29 oz Tahitian vanilla beans

1. Make the ice cream base according to the Classic Ice Cream Method.
2. Strain the base through a fine-mesh strainer and cool over an ice bath. Age the base under refrigeration overnight.
3. Once the base has aged, churn to the desired consistency.
4. Harden for at least 2 hours and up to 4 hours. Reserve until needed.