Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Home Cooking

Ice Cream Eggs

Getting ice cream right- eggs, milk and cream


Home Cooking 6

Getting ice cream right- eggs, milk and cream

Chris | Aug 3, 2005 05:32 PM

I'm headed to the farmer's market for peaches this weekend and its time for ice cream. I've been struggling a bit with the recipes, though. What is the best ratio of milk to cream to eggs to yolks for a super rich and super creamy ice cream? The recipes I've been using call for a custard, which is fine, but the problem has been a product that seems a little too gummy and not quite as smooth as I would like.

Want to stay up to date with this post?

Recommended From Chowhound