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Question about frozen custard

stonesown | Jul 9, 201705:54 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 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?

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