- 9 oz sugar
- 8 egg yokes
- 3 cups half/half
- 2 tsp vanilla extract
- 1 cup heavy cream
- Simmer dairy. wisk yolks, very slowly wisking sugar in until ribbon stage. temper hot liquid into eggs, returning mixture to cooktop over low until 170 degrees. take out, let cool before adding extract. cool to below 40 degrees.
- For chocolate, 1.5 oz, wisk in 1 cup of half/half from original recipe.