im making ice cream but need help?

Question

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before

i dont get the part where it says "in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture"

and i also dont get the aprt where ti says "Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before"

Answer 1

For the first one, you should be heating the milk, cream and sugar in a saucepan on the stove the way described. WHILE it's heating, take a medium sized bowl and, using an electric mixer, whip the egg yolks with the rest of the sugar long enough for the egg yolks to turn thick and pale yellow.

Once the egg sugar mixture is ready and the milk, cream, sugar mixture is ready, take a ladle and scoop about half a cup of the milk mixture into the egg mixture and stir it together.

Then add the egg mixture to the milk mixture in the sauce pan and stir it like it says, over low heat.

The reason half a cup of the hot milk mixture is added to the egg mixture and stirred before the egg mix is add to the saucepan is to temper the eggs...warm them up...so they don't turn into scrambled egss, like they would if you dumped the cold egg mix into the hot milk mix without warming it by tempering first.

Once you've tempered the egg mix, added it to the milk mix, and cooked it until becomes thick enough to coat the back of a wooden spoon, strain it into a bowl and add those flavorings and chill it.

The reason it needs to be strained is in because sometimes a little of the egg yolks do become "scrambled" when you add them to the milk mix, before that mix is completely incorporated. Straining the mix (custard) will remove those bits of egg.

Answer 2

For the" in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture

Means:
Whip the eggs with the sugar thats left over using a Eletric mixer. After it turns a think pale yellow color add i/2 cup of WARM milk and the cream mixture that was in the sauce pan into the egg mixture

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before

Means: put a strainer over a medium bowl and pour that custard mixture (that you just did) over it. Stir the Vanilla in and The spread in until it dissolves. Than put it in the fridge.

By the way,
This recipe sounds yummy can you give me the indrediants list??

Answer 3

You whip the egg yolks and sugar together to dissolve the sugar and lighten the egg yolks. Then those raw egg yolks are effectively "cooked" by the addition of the scaled milk/sugar mixture.

The strainer is to take out any curdles if you added the heated milk mixture to the whipped egg yolk mixture too fast, and curdled the egg yolks (making "scrambled eggs").