Adding Eggs to Milk 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. Now that we tempered our eggs in there close to room temperature we are going to slowly add them back into the heated milk mixture. We don't have the heat on in the milk quite yet we are going to stir constantly as we add this in because we want to incorporate the eggs and milk as much as possible before moving onto the next step. You want to do a nice slow steady strain because of course we want to avoid cooking eggs without it being fully incorporated into the milk. Curdling the eggs is you can always strain it out a little bit but it's definitely going to effect the texture and the taste of the ice cream. You want to get all of that in there might be a little bit of lumpiness at the bottom where the sugar has settled. So you really want to scrape that bowl out and get all that mixed in, it's going to be very yellow cause of all of the egg yolks and we're ready for the next step."