date:Jul 31, 2013
dium heat until bubbles begin to form at the edges, then turn off the heat.
Whisk together the egg yolks and the remaining 1/4 cup of sugar in a heatproof mixing bowl. Add a cup of the corn-sage mixture to the yolks, stirring constantly, to temper the yolks, then pour all the tempered mixture into the saucepan, stirring to incorporate. Cook over medium-low heat, stirring constantly, until the ice cream base thickens enough to coat the spoon, about 10 minutes.
Pass the mixture through a fine-me