Advice for a gigantic batch for Creme Anglais (ice cream base)
So, I'm making ice cream for a very large group of people on Saturday (100 adults). I've got a small army of 6 quart white mountain ice cream machines ready, and I've translated my favorite vanilla ice cream recipe to scale from a 2 quart recipe to an 18 quart recipe.
However, I'm realizing that I've never made a gigantic batch of creme anglais before (the base for a custard-based ice cream). Should I be doing anything differently in making a 24+ egg batch of creme anglais than I would for a 4-egg batch?
I feel quite proficient in my abilities to make a good creme anglais. I've got my thermometers ready and assume the only real difference will be how long it takes to get the mixture to temperature? But the process should be the same, right?
Oh, and in scaling my recipe from 2 quart to 18 quarts, I assume everything scales 1 to 1?