Cover the bowl with plastic wrap making sure to have the plastic wrap touching the surface of the ice cream base. Add the heavy cream and vanilla and stir until combined. Strain the mixture into a bowl to remove any pieces of egg that may have cooked.Stirring constantly, heat until the base has thickened enough to coat the back of a spoon. Then, add the tempered egg mixture back to the saucepan with the remaining hot milk. Add about 1/2 cup of the hot milk to the egg and sugar mixture and whisk constantly until combined. Bring the milk to a simmer and then remove from the heat. Add the milk to a saucepan over medium heat.Whisk until smooth and pale yellow in color.In a medium bowl, add the the egg yolks and granulated sugar. ![]() Strain the cantaloupe with a sieve, reserving the liquid, and discarding the fibrous pulp.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |