Eggs in ice cream?

Question

So, I've been making ice cream with my ice cream maker without eggs, and it has turned out pretty well. But, upon searching online for other ice cream recipes, I've found that nearly all call for the use of raw eggs. I don't understand what purpose the raw eggs serve when included in ice cream. Can someone please explain it for me?

Answer 1

The use of eggs is to make a custard base for the ice cream as opposed to frozen milk or cream. Check the recipes, There should be some cooking of them involved somewhere; if not, for the sake of bacterialogical concerns, ignore that recipe, it's inviting salmonella. A custard base is the foundation for ALL commercially produced ice creams. Try this:
1/2 gallon of milk
a quart of buttermilk, steep together (bring just to a boil)
Whisk 4 eggs w/ 1/2 lb. sugar & shot of vanilla extract.
Slowly add the steeped milk to the eggs, then let sit til room tamperature.
use this in your ice cream maker & you'll be happy.

Answer 2

I have tried both recipes that call for eggs and recipes without eggs. I personally like the taste of the recipes with eggs. They seem to have a richer taste and creamier texture. The problem is, if you eat uncooked eggs, you are at risk for salmonella poisoning. UNLESS you buy pasteurized eggs or pasteurized egg substitutes. They are specially marked and are sold in grocery stores near the regular eggs. They cost a little more, but the pasteurization process destroys salmonella bacteria. If you use regular eggs, you need to choose a recipe where the mixture is cooked (to 160 degrees) and then cooled before putting in the ice cream freezer.

Answer 3

They shouldn't be raw when you put them in the ice cream maker. The recipes should call for tempering them first and making a custard blend. So they will be cooked. And then you'll get more of a traditional creamy ice cream. It's like a binder.

Answer 4

Apple cinnamon pie ice cream I've only had once, but it was pretty good... Egg Nog Ice cream is pretty much like egg nog, a little is good, but the taste gets old, fast... That profile was... sad.

Answer 5

Yes it improves the texture, especially when you aren't serving it right away. Commercial ice cream uses chemical additives to do the same thing, not as nice.

Answer 6

growing up my mother always used eggs, sugar milk, vanilla, and of course ice cream salt, and ice,never had homemade ice cream any other way!don't really know what the eggs do for it.

Answer 7

The eggs do make it creamier but also help to thicken it.

Answer 8

it makes it creamier

Answer 9

creamer