Make super premium, Chocolate, Andes mint, Oreo Ice cream.

Step 8 Temper the mixture

Once your dairy has reached a bare simmer (a few bubbles appearing along outer edge of pan) it's time to combine the dairy and the eggs.  First of all, turn off the heat!  Don't let that stuff boil.  It'll smell bad, and taste worse.  The trick here is pretty simple. If you just dump one into the other, you are going to end up with one thing......Scrambled eggs. Or in this case, Chocolate flavored scrambled eggs. Now I admit, that does sound intriguing, but that's not what I'm trying to instruct you to do, is it?   What you are going to do is called "Tempering".   It's adding the hot stuff (dairy in this case) to the cook-able stuff (egg yolks) very slowly to prevent the hot stuff from cooking the other stuff.  Dig?   What you do, is get yourself your favorite ladle and stir / whisk the dairy into the egg yolks one ladle full at a time (the first one I use a half ladle full).  Do this kind of slowly, the idea is to cool the dairy down using the eggs (or heat the eggs up using the dairy. (Don't you just love thermodynamics!)  Keep it up until you've used up about  one third of your dairy. At that point it's probably safe to go ahead and pour the rest of the dairy into the eggs.   If you're like me, then this is the point where planning has failed a little and you'll have to find a way to get the batter (is that what it's called at this point?) back into your sauce pan.  That's because we're gonna put some heat back into it now that almost all of the ingredients are in there (sugar, eggs, and dairy).