Hello there, I'm new here. I wasn't sure if this kind of question belonged here, or in the deserts forum, so I guessed here.
So I've been making a lot of ice cream lately, and want to get better. So far, almost every recipe says to use egg yolks to emulsify it. But the problem with egg yolks is that it leaves an eggy taste in it. This taste is okay for some flavors like vanilla, or maybe butter rum.
However, when it comes to fruit flavors like rasberry, or pomegranate, the eggy taste is just getting in the way of the fruit taste too much. I tried making them without the eggs and the taste is much better, but now the ice cream is too frosty and needs a more emulsified texture now.
I looked up other emulsifiers that can be used, but is there one that has the least amount of taste compared to the others, so the cream and the fruit can be tasted as much as possible, but of course one that is also a good emulsifier if possible as well?
So I've been making a lot of ice cream lately, and want to get better. So far, almost every recipe says to use egg yolks to emulsify it. But the problem with egg yolks is that it leaves an eggy taste in it. This taste is okay for some flavors like vanilla, or maybe butter rum.
However, when it comes to fruit flavors like rasberry, or pomegranate, the eggy taste is just getting in the way of the fruit taste too much. I tried making them without the eggs and the taste is much better, but now the ice cream is too frosty and needs a more emulsified texture now.
I looked up other emulsifiers that can be used, but is there one that has the least amount of taste compared to the others, so the cream and the fruit can be tasted as much as possible, but of course one that is also a good emulsifier if possible as well?
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