6 cups milk, plus 4 cups milk, plus 1 1/2 cups milk, for finishing
36 ounces sugar
3 vanilla beans
4 cups heavy cream
Slowly cook 6 cups milk, sugar and vanilla bean to a caramel stage. You must constantly stir or it will burn. Deglaze with remaining 4 cups milk and cream, and boil for 1 minute. Cool. When cold add the 1 1/2 cups of raw milk. Strain, chill and pour into an ice cream maker and process for about 7 to 8 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.