Why do you need egg yolks in homemade ice cream?!
I have aquired an ice cream maker and was looking to make ice cream without the store bought mix!. It seems that all the recipes I have found call for egg yolks! I didn't want to have raw eggs in my ice cream/frozen yogurt, so I made it with milk, blueberries, sugar, jelly, and vanilla yogurt!. It was fine at first but then about 8hrs later in the freezer (when we went for a second helping) the thing was frozen solid!!!
Ok so I was wondering:
1) What are the egg yolks for!?
and
2) Do you have any tips to avoid the freezing solid situation!?Www@FoodAQ@Com
Ok so I was wondering:
1) What are the egg yolks for!?
and
2) Do you have any tips to avoid the freezing solid situation!?Www@FoodAQ@Com
Answers:
The basic base for pretty much any ice cream is a custard, which is made with egg yolks!. (The other kind is masde with egg whites)!. And you cook that so it's not actually raw, so you don't need to be concerned!. If you're using a straight milk base, it's going to freeze solid anyway because it turns more into an ice milk (ice crystal formation)!.
Egg yolks are required in any custard base!.
Ater making your ice cream in the maker, it will go in the freezer, or you serve it right away!. If you have it in the freezer, remove it about 20 minutes or so before serving so it's had time to soften a bit!.
The amount of sugar you use also determinds how hard it gets, too little and it will be rock hard, too much and it may not set!.Www@FoodAQ@Com
Egg yolks are required in any custard base!.
Ater making your ice cream in the maker, it will go in the freezer, or you serve it right away!. If you have it in the freezer, remove it about 20 minutes or so before serving so it's had time to soften a bit!.
The amount of sugar you use also determinds how hard it gets, too little and it will be rock hard, too much and it may not set!.Www@FoodAQ@Com
Well, good ice cream is basically a custard base that is frozen!. You have to have egg yolks to make a custard!.
If you do NOT want to put eggs in your ice cream, I would strongly suggest Alton Brown's recipe (on his website) for "serious vanilla" ice cream!. Very easy, and no eggs, and delicious!. It won't freeze solid, as long as you don't put it in the freezer!. It comes out like soft-serve when you churn it!.
If you ever want to make ice cream with eggs, his recipe (on the same site) for chocolate ice cream is the BEST I've ever made!. Very rich!.Www@FoodAQ@Com
If you do NOT want to put eggs in your ice cream, I would strongly suggest Alton Brown's recipe (on his website) for "serious vanilla" ice cream!. Very easy, and no eggs, and delicious!. It won't freeze solid, as long as you don't put it in the freezer!. It comes out like soft-serve when you churn it!.
If you ever want to make ice cream with eggs, his recipe (on the same site) for chocolate ice cream is the BEST I've ever made!. Very rich!.Www@FoodAQ@Com
eggs make the milk mixture into a CUSTARD!.!.!.which does not freeze completely and gives the ice cream it's velvety smoothness and richness
you are basically making pudding!.!.!.and then freezing it,it's how they used to do it back in the day when they had to use the hand cranked ice cream makers with ice and salt!Www@FoodAQ@Com
you are basically making pudding!.!.!.and then freezing it,it's how they used to do it back in the day when they had to use the hand cranked ice cream makers with ice and salt!Www@FoodAQ@Com
If you are making frozen custard-ish ice cream then the yolks are necessary to thicken the custard!. There are other types of ice cream that do not use a custard base, just heavy cream, sugar and flavorings!.Www@FoodAQ@Com
Cooking the eggs, milk and sugar until it begins to bubble slightly around the edge of the pan!.!.!. work well for killing off the bacteria from raw eggs!.
The eggs are used for flavor and to help make the ice cream creamier!.Www@FoodAQ@Com
The eggs are used for flavor and to help make the ice cream creamier!.Www@FoodAQ@Com
The egg yolks have fat in them!. The yolks you put in ice cream adds fat and the fat molecules interfere with the water crystals forming which causes a scoopable product!.Www@FoodAQ@Com
bio that is a good one!.!.!.!.when me and i family did it as kids we never didWww@FoodAQ@Com