On Eggs in Ice Cream
Amidst our myriad of ice cream recipes, you may have noticed that almost every single one calls for eggs. You may be thinking But I've made ice cream without eggs before!, and this may be true. But when we (and most others) give you ice cream recipes, we want them to be rich, thick and creamy, and that (usually) can't happen without eggs. Want to know what else the protein powerhouses are responsible for? Read on below.
So eggs have a lot going on. And on top of all that, they taste good, adding a rich, custardy note that is often desirable in flavors like vanilla. Which brings us to the question at the very top of this article: how many eggs does ice cream need? Some recipes call for as little as two egg yolks per quart of finished ice cream or as many as ten.
Photo by Robyn Lee