Strain Custard for Pumpkin Ice Cream

Video Transcript

"Hi! I'm Jennifer Cail and on behalf of Expert Village, I'm going to show you how to make this delicious sweet and refreshing pumpkin ice cream. Our next step is we're going to strain the custard into a bowl. You can see it got a little bit lumpy. It's not too bad, so we'll still be able to strain it through okay. It helps a lot if you're not doing it for film. You can really keep an eye on it and keep up with all of your timing. The most that the custard is going to cook really is about 3-5 minutes maximum. Anything beyond there, you're going to get thicker coating on the bottom. You can see it thickened up a little more on the bottom than it did on the top. You have to be really careful about watching that, because you don't want it too thick. You want it to be even in its thickness. Get that all out of the pot. Let me switch hands a bit. One thing about using really nice thick metal pots is they are heavy. That works in your advantage in couple of ways. The heavier the pot, the more even the cooking. However, when you're pouring something from it, it does become a bit of a pain. You want to get that all out of there. Put it back on the stove. You can see there's a little bit of lumping on the bottom. You can just push on through the screen. As long as you're not getting huge lumps, then that's fine. I'm just going to scrape if from the bottom, and then we're ready for our next step."