Vanilla Ice Cream
Ingredient Preparation - Tempering
Crème Anglaise - Freezing
Egg yolk-sugar mixture
Saucepan containing milk-cream mixture
Bring the milk to a full rolling boil while stirring the milk occasionally to prevent scorching
it at the bottom of the pan.
To avoid the eggs from being scrambled when added to the hot milk, temper
part of the boiling milk into the egg yolk mixture and stir immediately.
Once tempered, pour the egg-milk mixture back into the saucepan, while
stirring immediately and continuously.
Next: Continue Stirring Continuously
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