Instructables

Homemade "Super Premium" (Old Fashioned) Ice Cream

Step 3: Mixing the custard...

This is just a little bit tricky. If the eggs and the hot cream are mixed too rapidly there is a chance the eggs will begin to cook. This looks quite a bit like scrambled eggs and while it doesn't taste bad its a bit disconcerting to find scrambled eggs in your strawberry ice cream.

First carefully mix 4 tablespoons of the hot cream into the mixing bowl contents. Then slowly pour the egg mix into the hot cream mixing as you pour.

Once everything is all mixed together well reduce the heat to medium-low and continue to cook, stirring regularly, until the mixture begins to thicken enough to cover the back of a spoon.

Once the mixture has thickened remove from the heat and allow to cool. You can cover and refrigerate overnight (if you haven't pre-frozen your Cuisinart bowl or picked up the rock salt ).

Alternatively the preparation can be cooled over an ice bath in about 30 minutes or so. As you can see from the picture I simply placed the pot in a mixing bowl filled with ice. The towel insulates the pot a bit to prevent premature freezing of the custard.
 
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Hey, I'm a little unclear on this step- "First carefully mix 4 tablespoons of the hot cream into the mixing bowl contents. Then slowly pour the egg mix into the hot cream mixing as you pour. Once everything is all mixed together well reduce the heat to medium-low and continue to cook, stirring regularly, until the mixture begins to thicken enough to cover the back of a spoon." When you say, once everything is mixed together, are you referring to what's in the mixing bowl, are you mixing the egg into the saucepan, are you continuing to the remaining cream in the pan seperate from the rest of the ingredients? Perhaps I'm missing something but i'm really not clear on whats being mixed where.
egbertfitzwilly (author)  hanzindahouz4 years ago
The ingredients in the mixing bowl (the egg mix) re slowly poured into the saucepan containing the hot cream. Its not completely clear to me why the instructions call for first mixing the 4 tablespoons, perhaps to provide a bit of warmth.
This is to "temper" the eggs and help prevent cooking them. If you omit this step you will cook your eggs as you add them to the hot milk.