Temper the egg yolk
It means slowly adding hot liquid to egg yolks and whisk at the same time.
Ice cream custard should be cook till it is thick enough to coat the back of wooden spoon. If you draw your finger along the spoon, the trail should not fill in immediately.
A tight plastic wrap should be used on the surface of the custard while chilling the custard, this is to avoid "skin" formation.
Ice cream would taste better if
- min 3hrs, max 24hrs chilling of the custard before churning in ice cream maker
- min 6hrs, max 12hrs of freezing the ice cream before serving
Home made ice cream is good up to 3days, this is what we call freshly home made~
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