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  1. Oh my... I'm seriously craving this sundae right now. Looks absolutely amazing. Photos are mouthwatering too. Beautiful!

    1. Hi Maggie! Thank you for your helpful question. You do not need to temper the eggs to make the custard base for the ice cream if you're adding all of your ingredients to the sauce pan at the same temperature (from the refrigerator) like I always am, and you're whisking consistently. If you do not keep your eggs refrigerated, or your milk or cream is kept at room temperature, you do want to temper the eggs first. I'll add a note to the recipe now!
      -XO Sarah

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