Tempering Eggs for Eggnog Ice Cream

Video Transcript

"Hi, I'm Jennifer Cail. On behalf of Expert Village I'm going to show you how to make this delicious refreshing eggnog ice cream. Our next step is going to be tempering the eggs. How we do that is we are going to mix in a small amount of the hot milk at a time so that we gradually bring the eggs up in temperature. We don't want them to be cold when we add them to our hot milk mixture otherwise they are going to cook and then you are going to get curdles, which is bad. So I'm just using a mellow measuring cup you want to use something which isn't going to melt in the heat and then just very gradually stir this in. You want to be careful not to add too much at a time because that will also cook the eggs. This is also going to kind of cause the egg mixture to be a lot thinner as well and a lot of recipe books suggest using a 1/4 of a cup of liquid to begin with. But I really like adding more than that you are going to add it all back in together anyway but this ensures that the eggs are a little bit warmer and you're less likely to have curdled custard. Which is definitely not what you want so we are just going to keep mixing this a little bit feeling the bowl to see when the eggs are started to heat up before moving on to our next step."