Classic Vanilla Ice Cream Scoops (Glaces Boules Vanille)

of salt

Whisk continuously for 2 to 3 minutes until the mixture becomes pale yellow and slightly thick.

The sugar dissolves into the yolks, creating a smooth base that will later transform into a creamy custard.

Step 3: Temper the Eggs

Tempering prevents the eggs from scrambling.

Slowly pour about one cup of the warm milk mixture into the egg mixture while continue reading …