Secret #3 – Trouble with Tempering
Tempering is an essential step in your ice cream recipe. Tempering the eggs right ensures that your finished dessert is creamy and smooth, with no lumps. If you fail to temper your eggs correctly – you may as well throw out the batch and start again from scratch. Custard-based ice cream is one of our favorite flavors. The creamy and smooth texture tastes terrific.
Regardless of what you’ve heard or what others have told you – making custard-style ice cream is an art-form in and of itself.
When you’re putting together a recipe with a custard base, always pay attention to the cream and the eggs. Don’t pour more than three or four tablespoons of warm cream into the mixing bowl with the yolks at a time. Slow and steady wins the race. Remember to whisk the eggs back into the cream and ensure that everything blends evenly to achieve the best tempering of your ice cream.