1. Dec 27, 2010 #1
   

   kazeya

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   Culinary Student

   ok here's a food for thought...i was just curious as to why we don't boil the cream together with the milk in vanilla ice cream recipes in general? i mean doesn't this help sterilize the mixture? just curious lol!

    
3. Dec 27, 2010 #2
   

   petemccracken

   

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   Professional Chef

   Boiling may pasteurize but I seriously question whether it would sterilize.
   
   TBS, it only takes something on the order of 160-180°F to pasteurize and avoid the problems with higher temperatures denaturing proteins.
   
   Besides, why pasteurize something that is already pasteurized, at least in the USA?

    

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