Cut the vanilla bean lengthwise into 4 sections and place it in a saucepan with the milk. Brink the milk to a boil and remove from heat. In a stainless bowl, whip the egg yolks and sugar until foamy. Strain the milk into the egg mixture. Place the bowl on a double-boiler and mix with a wooden spatula until the mixture thickens and adheres to the spatula. Remove the bowl from the double-boiler and add heavy cream. Place the mixture in a refrigerator until cold. Pour the mixture into an ice cream freezer and churn for 30 minutes or until stiff. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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|Serving Size: 1 Quart (1645g)|
|Recipe Makes: 1 Quart|
|Calories from Fat: 3569 (69%)|
|Amt Per Serving||% DV|
|Total Fat 396.6g||529 %|
|Saturated Fat 190g||950 %|
|Monounsaturated Fat 147.8g|
|Polyunsanturated Fat 41g|
|Cholesterol 10736.8mg||3304 %|
|Sodium 624.1mg||22 %|
|Potassium 1437mg||38 %|
|Total Carbohydrate 275.1g||81 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 275.1g|
|Protein 143.3g||205 %|
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Calories per serving: 5181
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