Custards and ice cream bases aren't hard to make — they just need a little handholding to keep the eggs in them from scrambling. Tempering such mixtures is the solution, and here's how you do it.
Step 1: Boil the Milk
Bring the milk to a boil. Once it begins to foam on the edges, lower the temperature.
Step 3: Add the Milk to the Eggs
Add the milk in 1/2-cup increments to bring the temperature of the eggs up gradually while whisking. Tip: Whisking the eggs with sugar helps, too.
Step 4: Properly Add the Egg Mixture
Now you can add the tempered eggs to the hot milk without worrying that the eggs will curdle or scramble.
Step 5: Stir as the Custard Thickens
Keep stirring over medium heat as the custard thickens. You're all tempered and all set. Now, with these tempering tips at hand, silky custards and delicious homemade ice creams are at your fingertips. Watch our how-to video for more.