Fauxstachio Soy Nut Ice Cream
  
 
 Step 8:

Start beating your yolk mixture. DO NOT add the hot milk to the yolks before you start whisking or you will end up with scrambled eggs. Slowly, carefully drizzle the milk into the yolks, whisking as you go. Slowly add more hot milk until you've added about half of it to the yolk mixture. Congratulations! You have just tempered your custard, allowing the egg yolks to reach a high temperature without curdling. (Sorry for no action shots, but again, this isn't something I can do and photo at the same time.)
  
 
 Step 9:

Pour the tempered egg mixture into the saucepan with the remaining milk. Return it to low heat, stirring constantly, until it reaches desired thickness. What is desired thickness, you ask? Consult your friendly neighborhood spatula! Run your finger horizontally through whatever sticks to the spatula. If you get a continuous line through the material with no drooping or dripping, you're there.

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