Ice Cream Base
Ice Cream Base: Set up water bath, combine milk & cream, bring to boil and temper egg yolks and sugar mixture, return to pot/stove and cook to 180 degrees (slightly thickened). Strain and chill for day 2.
Tuille wafer: Melt butter and sugar/blend/add flour till smooth and whites while running mixer. Don't incorporate air. Strain.
I never realized how many egg yolks are in ice cream...WOW