Egg yolks are the key to achieving the flavor texture and consistency of homemade ice cream.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 cookingguide | 2015-05-20 21:40:51 |  49,181 Views |
Recipes for boiled homemade ice cream with raw eggs
Serious Mealtimes / Robyn Lee
Why does one ice cream recipe melt quickly and loosely while another remains cool and scoopable after sitting on the counter for 15 minutes? Why are some ice creams so thick and rich that they almost have to be chewed? And why do some ice creams taste rich and almost warm while others taste like frozen cream?
The answer at least in part is eggs.
