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.