Tempering
Do you like the sound of scrambled eggs in your ice cream? I don’t think that sounds very good either. Tempering is one of the essential cooking techniques for working with a custard. It’s useful for everything from Crème Brûlée to Ice cream.
Anytime you are working with adding hot liquid to eggs, you need add it slowly in order keep the eggs from cooking too quickly. This is done by adding a small amount of hot liquid into the eggs while whisking continuously (see image above). After adding a small increment, keep adding spoonfuls until about half of the mixture has been incorporated into the eggs. At this point in time it’s usually safe to add the rest of cream into the eggs by pouring straight from the pan (still whisking continuously).
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[...] Temper the cream mixture into the egg mixture. Pour the mixture into 6 (7-8 oz.) ramekins. Bake for [...]
[...] a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. [...]
[...] as a final note, make sure you temper the egg well. Adding egg directly to a hot liquid will result in scrambled eggs. Tempering an egg into a hot [...]
[...] as a final note, make sure you temper the egg well. Adding egg directly to a hot liquid will result in scrambled eggs. Tempering an egg into a hot [...]