The Truth About French Custard Ice Cream

Using Eggs or Not in Ice Cream has been debated forever, some people HAVE to use them because they believe its the "BEST", other people hate using them because there's no need.
I don't hate using them, I don't believe they create the best ice cream either so....... do with that what you will!
The lecithin in the egg yolks creates the custard by bonding the water and fat together to create a stable emulsion, the protein in the yolks coagulates to further thicken the base. The rest of the egg doesn't effect the recipe much at all. I find the egg taste "can" detract from the flavour BUT......... I have had some freaking AMAZING custard ice cream in the US deep south.
Most of the time, you would never know you're eating custard base and for that reason, why bother.
Modern stabilizers are much more effective, efficient methods of creating a better ice cream minus the egg flavour.
The choice is ultimately yours.
I am not calling out bloggers, vloggers etc on their ice cream recipes as, let's be fair, we all need to create content for our subscribers. I just struggle when I can see, just by looking at their recipe, it'll be junk when made (looking at you Dragon Fruit Ice Cream..........)
There was a good recipe I tried years ago, coffee ice cream (can't remember the blogger) but it was excellent. If I can find the recipe again, i'll remake it and tag them as it was worthy.

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Learn about stabilizers and you and your ice cream eaters will thank me:
   • Ice Cream Stabilizers: The Ultimate B...  

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I prefered the eggless Häagen Dazs Belgian Chocolate, which was EXACTLY the same as theirs................
   • How to Master Häagen-Dazs Belgian Cho...  
OLD video!

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