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 Frozen Custard

Question about frozen custard

Share:

Home Cooking 1

Question about frozen custard

stonesown | Jul 9, 2017 05:54 AM

I've always made frozen custard by heating the combined egg and cream mixture (after tempering the eggs) to about 170 F. I recently came across a recipe video from food wishes.com where after tempering the eggs he just mixed in the rest of the heated cream and then cooled it in an ice bath and refrigerated. I didn't notice any difference in the final product. Does anyone know the purpose of the additional step of heating to 170? My guess is food safety related to the raw egg?

Want to stay up to date with this post?

Recommended From Chowhound