Search results

I finally did the full tempering process with my egg mixture, and I compared the result to ice cream made with raw eggs. Both I and my friend found the batch with raw eggs to be superior. The tempered batch wasn't as rich; it didn't leave that sweet aftertaste on my tongue that makes me want...

Actually I did give it a try. I mixed all of the ingredients together and slowly brought them up to 170. My cooked egg ice cream turned out a fair bit icier than my raw egg ice cream, which was a result I wasn't expecting. I also came out with a bigger post-churning yield. The freezing process...

All of the ice cream recipes I read say to heat the cream separately then slowly add it to the egg mixture to temper the eggs, then heat the whole thing up to 170 degrees. I don't understand the point of the tempering step. Why can't you just heat the whole mixture to 170 together? If that's the...