Eggs & Ice Cream

[jburnie]

So who still uses fresh eggs to make an ice cream base? (or frozen custard if you're being picky) And who uses alternatives to produce a similar effect (e.g. pasturised eggs, guar gum, Sosa Procrema etc).

[Chris Hennes]

I use fresh eggs and then pasteurize them... where does that fall in your spectrum?

[Jmahl]

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

[curls]

When making a custard ice cream base, I use fresh eggs.

[Darienne]

My go-to ice cream base is using cornstarch. Not fancy, but it works for us.

[Lisa Shock]

I use fresh eggs and then pasteurize them... where does that fall in your spectrum?

Same here, the heat kills bacteria in the eggs and the milk/cream.

[Hendrik]

I use fresh eggs from my own chickens.

[rod rock]

For me is normal to use fresh eggs, which i do of course.

[Boilerfood]

Always fresh, Philly style doesn't do it for me anymore.

[MelissaH]

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

[lancastermike]

When I make ice cream I always use eggs, as Melissa says, eggs don't scare me.

[Tri2Cook]

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.