I'm sorry I posted my ice cream recipe. I didn't know I was such a bad person.
It's heartening to know we have a HACCP instructor reviewing posts.
Yes, the warnings are from the Chez Panisse Dessert book, and confirmed by my own experience. The book had an even more explicit warning.
Making a good custard base is trivial if you use a digital thermometer, and even easier if you do it sous vide.
Thomas Keller (page 251, Under Pressure) has simplified custards bases to heating in a sous vide bag at 179.6-185 degrees for 20 minutes.
I assume the time was selected at least in part, to assure his base was pasteurized. It works great (personal experience). I didn't list the sous vide approach, as not everyone has the equipment.
With regards the 100% cream selection, I tried a variety of bases with varying ratios of whole milk, half&half and cream.
I selected the ratio that gave me the mouth feel and flavor I thought was best
I tried the ice cream with/without caramel.
In the end I agreed with the statement in the Chez Panisse Dessert book:
"This is a more richly flavored variation of coffee ice cream"
The recipe represents my personal preference for flavor and mouth feel.
I did make one batch using wood roasted beans that I thought was terrible, but someone else loved!
To each his own.
Hope that helps.
