Eggs are an integral part of cooking; theyre one of the most versatile ingredients in that they can be cooked on their own in plenty of ways, or they can be incorporated into a dish to enhance its texture and feel.
Eggs are much more than just the yellow and white breakfast dish you might know them to be — and how theyre prepared can play a major role in the cooking or baking process. According to Joy the Baker, eggs are prepared differently depending on how theyre enhancing a recipe. Whipped egg whites can be folded in to help a cake rise, while egg yolks are perfect for thickening a custard.
Eggs are often used as binders, which is why theyre usually the second step between the flour and the breadcrumbs in a dish made for frying, according to Fine Dining Lovers. The bottom line is that eggs are an incredibly important step in preparing everything from entrées to desserts — including playing a key role in ice cream.
You should always make ice cream with eggs
Many dishes that incorporate eggs are dishes that get cooked; as the eggs cook within a dish, they help bind, leaven, or enhance the flavor. Despite that ice cream does not get cooked, eggs are an ingredient that should not be overlooked. If youre making homemade ice cream, youll want to add egg yolks (dont add the whites, per Stack Exchange, or the consistency and texture wont be the same) to create the perfect scoop.
According to Foods Guy, when eggs freeze, the fat in the eggs helps to create the smooth texture we know and love — especially when taking that first scoop. Eggs also have protein, and when the protein freezes, it forms into fibers that help prevent the formation of chunky ice crystals. The yolks add richness, too, and altogether, the egg yolks help with flavor, texture, and creaminess. If youre comfortable with adding eggs to the dish, its a step you shouldnt forego.
Did you know that almost every ice cream recipe published in the last 50 years contains egg yolks? Serious Eats explains thats due to the fact that these little yellow powerhouses contain a host of properties that bring flavor, stability, and texture to ice cream — which can be a major advantage when youre making the dessert at home and attempting to contend with high-quality store bought versions.
As noted by Chef Works, the magic of egg yolks doesnt end there: They are also extremely effective emulsifiers, binding the fat in an ice cream base to the water in it and helping to provide a creamy texture and lushness. And theres more: Serious Eats writes that egg yolks bring delicious flavor and a wonderful color to ice cream with their deep yellow hue.
If youve ever tackled homemade ice cream, then you know that obtaining a result thats as dense and creamy as store bought versions can be challenging. Thats partly due to the superior technology of commercial ice cream makers, according to Serious Eats, with the higher-grade machines able to quickly cool large amounts of custard base, as well as rapidly whip air into it, resulting in ice cream thats smooth and silky, with fewer ice crystals than homemade versions. But if you want to whip up a dense, creamy ice cream at home, theres a must-add ingredient that will help you get there, and thats egg yolks.
Lets start with that last factor: texture. According to Serious Eats, egg yolks are full of fat and protein, both of which help thicken ice cream in their own way. Fat freezes softer than water does, helping ice cream remain creamy after freezing, and egg proteins thicken into gel as they cook, which is why we mix yolks into the hot ice cream base — as well as into those of puddings, flans, and curds.
I scream, you scream, we all scream for … Well, you know the rest. Ice cream is a frozen treat everyone seems to love, whether it takes the form of a simple scoop of vanilla or is layered into showstoppers such as a hot fudge sundae, ice cream nachos, or a spumoni ice cream cake. And while its easier than ever to pick up a pint of high-quality ice cream at your local grocery store or scoop shop, it can be a fun change of pace to spin the dessert at home.
Recipes for Cooked Homemade Ice Cream With Raw Eggs
Why are eggs important in ice cream?
Eggs are often used as binders, which is why they’re usually the second step between the flour and the breadcrumbs in a dish made for frying, according to Fine Dining Lovers. The bottom line is that eggs are an incredibly important step in preparing everything from entrées to desserts — including playing a key role in ice cream.
What is the importance of egg yogurt?
Yogurt can be a great healthy snack option, however, not all varieties found on the market are recommended. A yogurt considered healthy is one that is a good source of proteins, vitamins, minerals — in particular, calcium — and that, as it is a fermented and probiotic food, will help with intestinal function. Eggs help with the immune system, as they are rich in antioxidants such as vitamins A, D, E and B complex, amino acids – tryptophan and tyrosine, and minerals selenium and zinc.
Should you add eggs to homemade ice cream?
You should always add eggs to homemade ice cream because the yolk provides a distinct flavor, creamy texture, and better emulsion of the ice cream base. On a chemical level, egg yolks are comprised of proteins and fats. Since the fat will freeze softer than icy water, adding egg yolks to ice cream will help boost a creamy consistency.
Do you add egg yolks to ice cream?
If you’re making homemade ice cream, you’ll want to add egg yolks (don’t add the whites, per Stack Exchange, or the consistency and texture won’t be the same) to create the perfect scoop. According to Foods Guy, when eggs freeze, the fat in the eggs helps to create the smooth texture we know and love — especially when taking that first scoop.