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Eggs & Ice Cream


jburnie
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I use egg substitute when making ice cream for others. I personally am not afraid of fresh eggs.

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I'm not afraid of eggs, but I generally prefer ice creams made without them. Custard bases tend to be too heavy and mouth-coating for me.

MelissaH

MelissaH

Oswego, NY

Chemist, writer, hired gun

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If I'm using eggs, I generally use fresh eggs. Sometimes I go with pasteurized yolks if I need large amounts but that's mainly for convenience and not having a ton of leftover whites to deal with. Some flavors benefit (in my opinion) from not having the egg flavor present. What I use instead varies. Guar gum, locust bean gum, corn starch, carrageenan, gellan and gelatin have all made appearances in ice creams I've made.

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