I knew better than this......

[CRUZMISL]

these are the directions for Maui Wowie ice cream from Doc Wilson's website.

First, lightly whisk two eggs* in a mixing bowl and set aside. Then place ¾ cup turbinado sugar in a small saucepan and over medium heat stir constantly until it begins to melt just a little and forms larger clumpier crystals; about 5-8 minutes. Remove from heat and immediately add to the eggs. Stir constantly until it begins to cool, then add one can Eagle Brand sweetened condensed milk, one pint whipping cream, and one pint half and half. Then add 2 ½ TBSP vanilla extract and 1/8 tsp salt. Let this age in the refrigerator for four hours and then freeze according the ice cream maker’s directions. Eat it in a hula skirt!

The bold sentence is what concerned me. I knew I'd end up with some scrambled eggs but I did it anyway. I ended up having to strain my base through an old gold coffee filter I never used. Hopefully it will still be good.

Maybe I am missing some technique here or maybe the directions are poorly written. Any thoughts?

Thanks,

Joe

Edited December 10, 2005 by CRUZMISL (log)

[WolfChef]

Next time try tempering the eggs, don't feel bad though because it is really easy to scramble `em. And I'm guessing that melted sugar is pretty warm/hot.

TEMPERING The technique used to blend uncooked eggs into hot mixtures. Eggs are beaten and a little of the hot mixture is stirred into them to warm (temper) them, The warmed eggs are then stirred into the remaining hot mixture. Tempering helps to prevent the eggs from curdling.

[Tweety69bird]

For what it's worth, I was taught to always strain ice cream mixtures before putting them in the ice cream machine. We used the creme anglais method, but there's still the risk of having little bits of egg in your finished product, which is beyond unappealing!

[CRUZMISL]

I always strain my bases too but this required the rinsing of my strainer halfway through. Despite the mishap it's still uber tasty.

[joiei]

I also recommend tempering and straining your base mix. I do the same with any custard based product, cream brulee mix, flan mix, etc. I know it is an extra step, but that is just me.

[Tweety69bird]

I agree, and it's deffinately worth that extra step to have a nice smooooth end result!

[tb86]

This recipie confuses me, im would not be supprised if you ended up with lots of scrambled eggs in the un strained base, they seem to be using the sugar to cook the egg yolks , but the temprature of the sugar would be way to high to sucessfuly make a ice cream base. i will give you a bullet proof ice cream base that i have used at several restaurants plus the technique to make it. This base is neutral in flavor so you can add any thing you want it works for everything.

1l milk

150g cream

180g sugar

190g yolks

60g powdered milk

60g glucose

40g inverted sugar

8g ice ceam stabalizer

ok some of these ing. may not be the easiest to find outside of a restaurant but they should all be easy to find online or at new york cake and bake.

to cook the base:

mix the milk , cream, sugar,invert , glucose, milk powder in a pot, at this point you can add any flavoring that you like , orange zest , lemon, tea , coffee, mint , tarragon , vanilla, its limitless.

bring the mixture to a boil, and steep as long as your flavoring requires.

in a seperate bowl whisk your egg yolks and stabalizer together reserve

make sure that you bring your milk back to a boil, turn off the heat , slowly add a little of your milk to the eggyolk mixture and whisk.

Off heat you can whisk your tempered eggyolks back into the pot with the milk , whisk untill the yolks are fully incorporated. let your base sit in the pot for about 4-5 minutes and strain into a ice bath, cool the base and spin

[Dana]

Yes, the instructions were poorly written. I don't think a writer can give too many details, especially when it comes to something like this where the proper method is very important. What if you were a novice cook and thought maybe the eggs chunks were supposed to be there and froze the custard as is.....

[SweetSide]

As I was confused also, I went to the web site to look at the whole recipe and found the following quote at the bottom...

"*If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of Egg Beaters"

Somehow, there is the belief that the sugar is not hot enough to cook the eggs to scramble them in the first place.

Modifications definitely seem to be needed -- either to the wording of the instructions or to the method itself.