The ice cream that I make at home incorporates egg yolks into the recipe. It involves making an ice cream custard base that requires cooking.
I feel that ice cream made this way creates a cherished and much more flavourful taste and texture that can hardly be rivaled.
Ice cream made using egg yolks is known as French-style ice cream. This method was widely adopted before the widespread industrialisation of ice cream-making (that started some time in the 1970s in the U.S.) that saw the mass production of ice cream from pre-mixes. Mass production usually involves the use of stabilisers, emulsifiers, preservatives and artificial flavouring. (You can easily verify this fact by dropping by your friendly neighbourhood supermarket and reading the ingredients list on commercially produced pint of ice cream.)
The fact is, ice cream made from egg yolks are much more costly and cracking eggs for the yolk is not exactly the most efficient or economical method to make large batches of ice cream.
Without a doubt, ice cream made without egg yolks are widely available these days.
Which is why you find yourself paying a premium for ice cream made with eggs! (I know for a fact that Ben & Jerry's and Haagen Daz makes use of pastuerised egg yolks for their ice cream recipes. Well, at least I know for a fact that they do so here in Singapore.)
Egg yolk is an emulsifier. Find out about emulsifiers here. If you've heard about stabilisers and don't know what they are, read about them here.
I feel that ice cream made this way creates a cherished and much more flavourful taste and texture that can hardly be rivaled.
Ice cream made using egg yolks is known as French-style ice cream. This method was widely adopted before the widespread industrialisation of ice cream-making (that started some time in the 1970s in the U.S.) that saw the mass production of ice cream from pre-mixes. Mass production usually involves the use of stabilisers, emulsifiers, preservatives and artificial flavouring. (You can easily verify this fact by dropping by your friendly neighbourhood supermarket and reading the ingredients list on commercially produced pint of ice cream.)
The fact is, ice cream made from egg yolks are much more costly and cracking eggs for the yolk is not exactly the most efficient or economical method to make large batches of ice cream.
Without a doubt, ice cream made without egg yolks are widely available these days.
Which is why you find yourself paying a premium for ice cream made with eggs! (I know for a fact that Ben & Jerry's and Haagen Daz makes use of pastuerised egg yolks for their ice cream recipes. Well, at least I know for a fact that they do so here in Singapore.)
Egg yolk is an emulsifier. Find out about emulsifiers here. If you've heard about stabilisers and don't know what they are, read about them here.
hi, may i know if the taste will differ much between using pasteurised egg and the norm egg? i tried to make vanilla icecream using the norm eggs, but the egg yolk taste was too strong! pls help. thankyou!
ReplyDeleteHi! Using normal egg yolks is usually good enough and should not result in ice cream that tastes a lot like egg yolks.
ReplyDeleteHowever, my experience with pasteurised eggs is that the egg taste is much more subtle. So yes, using pasteurised eggs does make a difference.
Maybe you also need to consider the way you cook your ice cream custard: Is it overcooked and how is the consistency like?
If a custard is overcooked, it can result in a strong egg flavour as well.
And I know for a fact that reducing too much sugar from a recipe can also cause a custard to taste overly eggy: Egg yolks tend to overcook when there is a lack of sugar.
Hope this helps!