| Yield 1X: | 64.00 | oz |
| Portion: | 4 | oz |
| Portions: | 16.0 | |
| Shelf life: | 4 days | |
| Date: | 7.20.18 | |
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Cream (half gallon for 1X) | 8 | 16 | 24 | |||
| Sugar | 8.00 | 1 | 1 | 8.00 | ||
| Vanilla Beans (each) | 2.00 | 4.00 | 6.00 | |||
| Sheet gelatin (10 sheets) | 10.00 | 20.00 | 30.00 | |||
| Cold water | 6.00 | 12.00 | 1 | 2.00 |
Split the vanilla beans, and add to the sugar.
Place the cream in a suitable pot over high heat, and add the sugar vanilla bean mixture and both vanilla bean pods. Bring to a boil, then turn the heat off, cover, and allow to steep for 20 minutes.
Lay the gelatin into the cold water. Allow to bloom while the cream steeps. Then add to the cream mixture, and stir to dissolve. Strain into a clean container.
Spray the molds with non-stick spray, then ladle the warm cream mixture into each mold, stirring between every mold to mix the vanilla seeds in to the cream. Chill for two hours on a sheetpan, then cover each mold with plastic, label, and date, and initial. Store refrigerated.