Thickening Egg Custard For Homemade Vanilla Ice Cream

Video Transcript

"Hello my name is Hiu on behalf of Expert Village, I'm going to show two different recipes of homemade ice cream. The first recipe I'm going to show is a basic vanilla ice cream with almond praline. After we have mixed the egg with the milk mixture we put it back on the heat and then just let it steamer in the low low heat for 1-2 minutes. Meanwhile we still have to mix it because we don't want the egg to be cooked and be curdles. Then we use a strainer just in case any curdles have formed in the custard that we can catch with the strainer and then just strain it to another sauce pan as can see. At this point the custard is really hot so we want to wait until it reaches room temperature. Then when we whisk we can start adding the cold whip cream into the egg custard otherwise the cream would be cold. Also we can add our vanilla extract at this point and then whisk these 2 ingredients into the egg custard until they are fully bind together. We are almost ready."