Part 3/9:

The Ice Cream-Making Process

To successfully create this unique ice cream, it's vital to use room-temperature eggs—crucial in achieving a smooth consistency. Whisking the eggs with cream and syrup over low heat is a key step, highlighting the importance of patience in cooking. The mixture thickens gradually at approximately 170 degrees Fahrenheit, and attentive stirring helps avoid the dreaded scramble. Using a thermometer or a common test with a spoon can both signal when the mixture is ready.