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Ice Cream Eggs

ice cream and egg yolks - why such a big difference?

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ice cream and egg yolks - why such a big difference?

anu | Apr 9, 2006 12:29 AM

I recently received Claudia Fleming's book and took a peek at her ice cream recipes. She calls for 12 egg yolks! All along, I've used Cooks' Illustrated base recipe, using 4 yolks and loved it. After seeing her recipe, I checked some other Chef's websites and found that many also call for 12 egg yolks for 1 quart of ice cream.

Any opinions if it's worth throwing in an entire dozen eggs? Seems expensive and wouldn't the product taste, well, eggy?

thanks in advance.

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