I have chickens therefore too many eggs. I was curious how many egg yolks I could use and the ice cream still be normal. I used 3/4 milk, 3/4 cup of cream, and almost a cup of yolk. I wanted 1:1 eggs to dairy, but after a dozen yolks I started feeling silly. The cooked base (165 F) was not as thick as I feared a churned up nicely. Really strong egg yolk flavor of course but I like that so it wasn’t gross. Texture was ok, I little bit more dense and hard than usual but it was basically normal ice cream.
I don’t think I’ll be eggmaxxing again but I’ll eat the whole batch
by donovanwest
9 Comments
If you want to use up a lot of eggs, you can make curd and use equal weight of everything.
That’s disgusting
This is fascinating to me
This reminds me of this article:
[https://www.seriouseats.com/how-many-eggs-should-i-use-to-make-ice-cream](https://www.seriouseats.com/how-many-eggs-should-i-use-to-make-ice-cream)
Personally, I don’t like too many eggs in my ice cream.
Mmm, Ice Egg.
Ooh, yuck. I stopped making custard based vanilla ice cream because I could always taste the egg yolks, no matter what I did. This sounds horrendous to me.
Consider making salted egg yolks and turning that into an ice cream flavor.
https://lemonsandanchovies.com/2018/12/salt-cured-egg-yolks/
Ultimate Ice Cream Book has a French Vanilla ice cream recipe that uses 7 egg yolks for 1 quart of ice cream.
It’s nice and rich and has a very custardy flavor. I wouldn’t go heavier than that.
How many yolks in a cup? I also have a surplus of eggs