Egg yolks in ice cream custard bases and when/how you add them to the base.

I was making ice cream today and noticed that you have to temper in the eggs/egg yolks for obvious reasons. What I'm wondering is, why not put the milk, eggs/yolks, cream, and sugar in the pan at the same time and let them come up to temperature that way? Surely if you stirred well enough you could achieve the same result? Or would you end up with cooked yolk on the bottom?

Follow up question, if I mixed everything before hand and tossed it in a plastic bag in 170F water, could I cook a custard based that way?

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