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Home Cooking

Ice cream - why yolks but no whites?

henrikbe | Feb 26, 201301:07 AM     11

Hi all,

When making a custard based ice cream, all the recipes I've seen require egg yolks, but no egg whites. I was getting a bit curious about this: Why do we need to remove the egg whites? They're just a tiny amount of water and some proteins, right? I assume the water can't be any problem, so if anything it has to be the proteins. But exactly what kinds of problem will I get if I keep the whites in the mix? Wouldn't the egg white proteins act as a kind of stabilizer, making my ice crystals smaller and the mix viscous?

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