Tempering Egg Yolks

Tempering egg yolks is an important technique for creating the right creamy consistency in ice cream. You don’t want to dump raw egg yolks into a pot of hundred-plus-degree milk, cream, and sugar, because the yolks will cook and form clumps. Start with your egg yolks in a medium bowl and your milk mixture heating on the stove. When the milk mixture reaches 100ºF to 110ºF (40ºC to 45ºC), remove the mixture from the heat. Ladle out about ½ cup (120 ml) and, while whisking, slowly pour this into the egg yolks to temper them. Once the egg-yolk mixture is an even color and consistency, whisk it back into the pan with the remaining milk mixture and continue to gradually heat it. Just in case any clumps have formed, we recommend straining your mix through a wire-mesh strainer before churning.