Cooking Eggs & 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 our eggs has been fully incorporated into the milk mixture we are going to turn the heat on. You want to use a nice low heat because we are going to be cooking it at a low pace and you also want to stir the entire time that you are cooking. You don't want to risk anything gathering at the bottom of the pan and cooking which will be the eggs curdling a little bit. You want to make sure that there aren't any lumps forming so from the eggs cooking or something what we are going to do is cook this for about 3-5 minutes and you want to get it a little bit thicker. Once you take the custard off of the heat it's going to thicken a little bit more so you don't have to worry about it getting to the right consistency while it's still in hot. You are going to get it so that's a lot thicker you want it to be kind of a runny consistency like it is, now you want it to be a little bit thicker. But you also don't want it to be a solid mass so we are going to let this cook for another couple of minutes and then we'll come back to it when it's the right consistency. As you can see our custard has gotten a little lot thicker and it's time to move on to our next step."