http://www.cooking4everyone.com/cooking/how-does-cooking-custard-for-homemade-ice-cream-compare-to-using-raw-eggs Everything Cooking.... Mon, 19 Oct 2009 07:15:24 -0500 http://wordpress.org/?v=2.8.4 hourly 1 http://www.cooking4everyone.com/cooking/how-does-cooking-custard-for-homemade-ice-cream-compare-to-using-raw-eggs/comment-page-1#comment-1673 jonathan Fri, 10 Jul 2009 10:09:31 +0000 http://www.cooking4everyone.com/cooking/how-does-cooking-custard-for-homemade-ice-cream-compare-to-using-raw-eggs#comment-1673 New information for a beginner like me. Thank you. I prefer using raw eggs I guess. New information for a beginner like me. Thank you. I prefer using raw eggs I guess.

]]> http://www.cooking4everyone.com/cooking/how-does-cooking-custard-for-homemade-ice-cream-compare-to-using-raw-eggs/comment-page-1#comment-1672 divashubby Fri, 10 Jul 2009 00:20:59 +0000 http://www.cooking4everyone.com/cooking/how-does-cooking-custard-for-homemade-ice-cream-compare-to-using-raw-eggs#comment-1672 Actually making a custard (cooked egg/milk mixture) causes the proteins in the egg to "fuse" together a bit into a sort of "net" which is what causes the thickening. In the finished ice creams that "net" of proteins a) keeps the water in the finished ice cream from binding together to form large ice crystals, and b) gives the ice cream a better texture (creamier, more substance like slower melting in the mouth), both desirable in the finished ice cream. Of course it also protects against possible food born diseases. If you just want the flavor of egg, use one of the liquid pasteurized egg products (like Egg Beaters brand) that are on the market, but they won't give you quite the same good texture in the finished product. Commercial ice creams that don't use egg often use stabilizers (like a gum) to get that thick, creamy texture, or just incorporate a lot of air (like Breyers brand) to keep the ice creams from getting ice crystals too fast (I still think Breyers is really bad for that).<br><b>References : </b><br> Actually making a custard (cooked egg/milk mixture) causes the proteins in the egg to "fuse" together a bit into a sort of "net" which is what causes the thickening. In the finished ice creams that "net" of proteins a) keeps the water in the finished ice cream from binding together to form large ice crystals, and b) gives the ice cream a better texture (creamier, more substance like slower melting in the mouth), both desirable in the finished ice cream. Of course it also protects against possible food born diseases. If you just want the flavor of egg, use one of the liquid pasteurized egg products (like Egg Beaters brand) that are on the market, but they won’t give you quite the same good texture in the finished product. Commercial ice creams that don’t use egg often use stabilizers (like a gum) to get that thick, creamy texture, or just incorporate a lot of air (like Breyers brand) to keep the ice creams from getting ice crystals too fast (I still think Breyers is really bad for that).
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]]> http://www.cooking4everyone.com/cooking/how-does-cooking-custard-for-homemade-ice-cream-compare-to-using-raw-eggs/comment-page-1#comment-1671 Mustang Driver Thu, 09 Jul 2009 23:35:59 +0000 http://www.cooking4everyone.com/cooking/how-does-cooking-custard-for-homemade-ice-cream-compare-to-using-raw-eggs#comment-1671 It actually protects against salmonella and gives the finished product a better texture.<br><b>References : </b><br>Culinary grad It actually protects against salmonella and gives the finished product a better texture.
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Culinary grad

]]> http://www.cooking4everyone.com/cooking/how-does-cooking-custard-for-homemade-ice-cream-compare-to-using-raw-eggs/comment-page-1#comment-1670 Daisy G Thu, 09 Jul 2009 23:22:59 +0000 http://www.cooking4everyone.com/cooking/how-does-cooking-custard-for-homemade-ice-cream-compare-to-using-raw-eggs#comment-1670 Making it a custard will make the ice cream creamier and a smoother taste. Using raw eggs will just add to the richness.<br><b>References : </b><br> Making it a custard will make the ice cream creamier and a smoother taste. Using raw eggs will just add to the richness.
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