On Fri, 7 Mar 2008 16:24:52 -0800 (PST), merryb >
wrote:

>On Mar 7, 2:32*pm, "serene (Sandra Vannoy)" >
>wrote:

>> Sure! We have company coming over tonight, so I'm gonna chill it for
>> the minimum 8 hours (he says 8 hours or overnight) and see how it
>> goes. I'm really looking forward to it. But then it's a big bowl of
>> heavy cream, sugar, butter, egg yolks, and milk. How could that be
>> bad? ;-)

>When you cooled your custard, did you use an ice water bath?

Yeah. I followed his instructions exactly, and they included straining
the custard into a bowl that had milk in it that had already sat in
the ice bath for a while.

> I worked
>in a place where we made quite a bit of ice cream, and that was the
>method we used. Of course we refrigerated for a while, but probably
>only a quarter of the time.

I went ahead and refrigerated it 8 hours. The ice cream was soft-serve
consistency when it was done, but I'm serious -- the stuff was so
good, I'm not sure it's not illegal to eat it.

Serene