Hello Chefs, I am having a party with about 50 people and I want to make vanilla ice cream. I have a new 6 quart ice cream maker, and I am trying to find a recipe that would work. I found the following recipe at http://www.davidlebovitz.com/2009/02/vanilla-ice-cream/: 1 cup (250ml) whole milk A pinch of salt 3/4 cup (150g) sugar 1 vanilla bean, split lengthwise 2 cups (500ml) heavy cream 5 large egg yolks 1 teaspoon pure vanilla extract I want to scale this up to make two 6 quart batches. The problem is, my calculations came out as such: 12 cups milk (3/4 gallon) 24 cups cream (1 and a half gallons) 60 egg yolks Whaaaaat? 60 egg yolks? 5 dozen eggs to make 3 gallons of ice cream? That does not seem right to me. Is it correct? Is there any way I can substitute whole eggs for the same volume? If not I might have to just use the "Philadelphia" variety, with no eggs. That might not be so bad since it is going on top of apple crisp, anyway. Suggestions?