Eggs and ice cream

Discussion in 'Food & Cooking' started by jburnie, Oct 16, 2012.

  1. jburnie

    jburnie

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    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).
     
  2. phatch

    phatch Moderator Staff Member

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    We've been using eggs for our own consumption. If we plan on sharing it with a wider group, like at work or something where there might be an immuno-compromised person, we use pasteurized eggs.
     
  3. tahoe sugarchef

    tahoe sugarchef

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    We use both here, depending on volume because we are so seasonal here.  I use a Paco-Jet for Ice Cream and Sorbet have had no problems with either fresh eggs of pasturized.  
     
     
  4. boar_d_laze

    boar_d_laze

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    Fresh eggs only.

    BDL