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Excerpted from the COOLHAUS ICE CREAM BOOK © 2014 by Natasha Case, Freya Estreller with Kathleen Squires. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Prep Yield

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Cook's Notes

Use the freshest eggs available for best results. If possible, refrigerate the base for a full 24 hours -- the longer, the better. We like to chill our bases in plastic or stainless-steel pitchers with airtight lids for easy pouring into the ice cream maker after chilling.

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