The Truth About French Custard Ice Cream
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- Опубликовано: 9 сен 2024
- 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:...
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I prefered the eggless Häagen Dazs Belgian Chocolate, which was EXACTLY the same as theirs................
• How to Master Häagen-D...
OLD video!
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#custard #icecreamcustard #custardicecream #eggs #eggbasedrecipe
That tip about not having to temper the eggs is going to save me a good bit of time and spare me an extra bowl to clean. Thanks!
Cool 👍
After tempering the eggs in old way for months I was like why the hell am I doing it like this lol
😂 I know right!
My "Frenchie" I cook to like 186 degrees to really draw out the yolk flavor too.
Nice video sir
Hey my man!! Great to hear from you.
This guys work on ice cream processing is effing awesome.
Thanks 🙏
Thank you for this video! I’ve thought of this and couldn’t find a good detailed answer. Appreciate the information! 🙏🏻👍🏻
You're so welcome! ✌️
Nice. Always learning a couple of tips with each new episode. I made a vanilla custard with 15 egg yolks and it reminded me too much off egg nog 😂, way too many egg yolks😮. Keep up the excellent videos
Haha yeah a few too many. It does come down to taste though, if you prefer the taste of 6 yolks, use 6 👍
lololol yes, it is right...oh well we must think that is egg nog ice cream...hey that is an idea right?
@@lolitabonita08 no other flavour, just egg. Sound like another video 😉
Managed to get the Xanthan gum, for £12 off Amazon for 500g, my Ninja only uses 550g containers, so I only use 0.5g per mix, only tried it once after trying the ice cream calculator this weekend, really impressed with the ice cream, and the feel of it. Think that tub will probably out live me as well as have enough for 1000 containers worth. Thanks for the info on eggs, i have used them before in a gelato recipe, but really didnt think it added much in taste or texture, think i will save them going forward and stick with gum :)
It’s great when you start to realize quite how good you can make ice cream at home 👍
Great video. I remember quite recently I saw a recipe for 12 egg yolks. I haven't been making icecream too long but I laughed and was like that is too many.
One of my first tries for real icecream was a French version. I found it very rich, it was nice but it was easy to have too much.
It can be very rich and too much for some people. I like to eat the whole tub so …… 😂
Lightbulb moment for me was watching a cafe make 2 eggs scrambled look like 4 or 5 at home. I watched them add water, blitz it on a milkshake machine and it was a great scramble where you couldn't register the amount of filler. Two yolks bonded a hell of a lot of water. 6 eggs in a pint is way too much for mine.
Love that! Never seen that done 👍
I wonder if the tempering eggs is just a historical leftover and for multitasking assistance (i.e. you can heat up a big batch of dairy liquid without having to watch it, then temper the eggs, add them, and stir until you get them up to 165/170F.) I've been learning about custards for a little while now and I think you are only the second person that I saw just throw the eggs in to heat everything up at once. It seems much more convenient and definitely the way I'll be doing it.
I’m sure the answer is out there and someone much more intelligent than I will teach us the reason but…… in a home environment, there’s just no point for ice cream. We are stood there watching the mix!
I’ve never had egg bits in my bases doing it my way, why make it harder than necessary 🤷♂️
This is a very nice channel.. informative in the science of ice cream
Thanks a lot 👍
Hello
Can you make this Keto? If so what would I need to change and what would the measurements be of said changes. Thank you for your help. Fantastic channel by the way. I love it.
It would change a lot. I’m doing a Keto French Vanilla in a few weeks anyway 👍
@@PolarIceCreamery
Many thanks for the interesting discussion. My default recipe for ~1l has always been a 5 egg yolk custard which I first learned from Sage's manual for the Smart Scoop. I've always enjoyed good results but yes, having egg whites knocking about is annoying. I do have xanthan gum on hand so I will try that next time and hoping it retains the luxurious texture.
Xanthan is decent but if you really want to up your stabiliser game, use LBG+GG+Carrageenan. 👍
I assume that's Locust Bean and Guar @@PolarIceCreamery ?
@@BigSpud Yep sure is.
Thank you for the video!
My pleasure! ✌️
I followed a recipee from a gelato chef from a shop in florance a little while ago. The video was strange as it showed her making the chocolate gelato. Strange because as you said that most of the youtube stuff on icecream do the hot mixture tempering onto eggs. She had the eggs in the pan, then added the sugar and then the choco powder, turned on the heat while adding the milk. She was chatting to the interviewer about gelato, so never got to see what else she did as it cut. So i did the same and it was like a revalation. I then was interested in finding about how to do the same but with stabalizers found you and followed some recipes and have a cupboard of goodies, tastes as good as the eggs. Used to have gelato 2000 for 20 years plus until funny enough the plastics broke rather than the the unit. Got the Ninja shitloads of pints . Happy days.
That’s another good way, mixing the sugars and yolks etc, much easier than the old way. She knew what she was doing 👍
Always good to help load up the freezer with the good stuff 🍨🍨🍨✌️
full watch, support you 💜💜💜💜.
Thank you 🙏
How many times have I wasted egg whites because of frozen custards, it's been so annoying, definitely agree eggs are expensive, but it's the only natural emulsifier stabiliser out there where you don't need a science lab to produce it or have to faff about at home with fermentation to make a stabiliser powder. Haagen dazs uk vanilla use eggs but i hardly taste any egg in there, I guess it's a small percentage used.
That is very true, actually HD and B&J have also started sneaking in the stabilizers too, they haven’t been shouting about it though.
HD only use the right amount of yolk to allow the lecithin to emulsify, any more is a waste.
@@PolarIceCreamery i guess the challenge is understanding the correct amount of egg yolk to use if the use case is specifically to activate lechitin. How is the egg quality at your new location? Was it chicken eggs you used? . I never knew HD were not 100 percent clean. How they get away it is very interesting.
@@cs00aap2 yep as mentioned in the video, most people don’t n is why they are using eggs and the amount of lecithin needed is surprisingly low. The eggs here are fine, a little smaller than the UK eggs and the yolks are not as orange but that’s just down to their feed. Egg quality here in Canada is actually really good it appears.
Hey! I love your videos! I saw a recipe where they use beaten egg whites,Heavy Cream and milk. What are your thoughts on that recipe? The egg whites are a stabilizer instead of milk powder?
Hi ✌️ I have heard of the beaten egg white thing. I’ve not done it myself, might give it a bash and film it so we can all see what it’s like together 🤔
Great Video Nick! One question - in some of your prior videos you've used egg yolks and stabilisers - any reason, as I would think it's one or the other? Thanks
I just like to try things really. Stabilizers far out do egg yolks if used correctly. I’d use stabilizers in EVERY ice cream even those with eggs. This video was about egg yolks so I didn’t want it changed by another means. 👍
@@PolarIceCreamerythanks for clarifying and keep up the good work!
Hi mate,
I came across your channel last night and instant sub! I've just bought the KitchenAid ice cream attachment and have been researching extensively about ice cream making day and night over the last week. You sir are by far the best I’ve come across, thank you for sharing your expertise! I’ve yet to go through all your videos but have gone through a couple since last night.
Just a couple of requests and questions:
1. Can you please please do a recipe for Haagen Dazs Praline (with an egg version).
2. I’ve noticed you use the milk powder in all the recipes which so far I’ve seen. You mention on one of the videos you use the milk powder to stabilise, but in this egg recipe you mention the eggs are to stabilise. Is the milk powder necessary, if so what role does it play?
3. If I am wanting a sugar less ice cream can I reduce the sugar and substitute the missing sugar with stevia or sugar alcohols? To what extent will sugar reduction have an impact on the overall ice cream?
4. Can I use this vanilla recipe as a base recipe and then incorporate other flavours into?
Many thanks once again
ps I've actually seen that Michelin star video and thank god I don't need all those eggs!
pps I'd love to come to visit your place when in Berkshire. I don't travel down south often but will need to make an excuse.
Hi, I responded to your other comment 👍
@@PolarIceCreamery Thank you, I replied back with a follow up question to your reply in the other video. Many thanks
It’s not showing my end 🤔 feel free to ask again.
When an ice cream recipe calls for skim milk powder, could you successfully substitute casein protein powder for that? I'm looking for a lower carb and higher protein content...
You could try! Protein powder does different things to a mix and if you use too much, you’ll end up with a block of super hard whatever.
For carb reduction (not elimination), you’re better off changing to a sugar substitute with 0 net carbs and leaving the skim milk powder alone.
What skim milk powder did you use in this video? please send a link if it possible. I would like to study its nutrition fact in order to buy a similar one in our country.
Every skim milk powder with 0.1% fat and no other additives will be the same.
I enjoyed your teaching and appreciate your method. Would you tell me please why mine turned too frozen next day. Couldn't scoop it untill i left it for around 15 minutes. My freezer goes dow to -18
Any suggestions please?
What recipe did you use?
Thank you for replying, i am a big fan and love your comprehensive explanation and teaching. I used your recipe of mascarpone cherry Gelato and also this one the vanilla custred( no stabilisers as you recommended)
ice-cream
I used CM powder 5g/lt
and CMC 1/4 teaspoon.
I am really confused is it something wrong I've done or it is the freezers or the ice-cream machine (sage smart)
Perhaps the churning time, as i adjust it to just over 30 minutes
@@sadsees5481that’s a lot of stabilizer! Did you use the same amount of sugar recommended?
@@sadsees5481the churn time will not affect the freezing result.
❤
What about using whole eggs? Chef Jean-Pierre made a traditional tiramisu and threw it in the freezer.
I made a coffee base with eggs and LBG last night. The good news is the eggs didn't curdle at 85C where the LBG needs to be. I scorched something though - there's a burnt marshmallow/caramel taste. Perhaps the SMP? Do you add certain ingredients when the pot comes off the hob so that they don't scortch?
btw, do you prefer kofi, or thanks on youtube?
Yep you can use whole eggs, the white is mostly just water so it’s pointless really. The white “can” make the overrun go too far depending on the ice cream.
Personally I don’t add at certain times but it sounds like general overheating. Try going to 75c, that’s usually enough for most LBG 👍 a bit safer too.
I’ll check out Chef’s tiramisu.
Either RUclips thanks or ko-fi, either is good with me! Thank you so much! ☺️
@@PolarIceCreamery Thank you, Nick! I'm only on my third batch and I'm making better ice cream than anything in the store. I appreciate your knowledge and feedback.
So by the old way of tempering eggs that isn't needed, you mean that thing a lot of people show where they slowly pour a bit of the base into the egg mix and then pour that back into the base before heating it all together? If so your way is a lot less stressful and consuming. With this custard ice cream, are you using 2% in place of the more common use of whole milk because of the eggs? As mentioned before, I'm a bit fixated with the egg thing because I'm hoping to make an ice cream like the way McConalld's ice cream used to be, which lists egg yolks as one of their ingredients on their containers, which in my case was their vanilla flavor. So could I use this same recipe for vanilla ice cream if I replaced 2% milk with whole and used one egg and a stabilizer? And do you generally think it's good to use an egg and a stabilizer together? McConells says they don't use stabilizers, but if I recall correctly, they think they use an additional thickener of some kind that you may have described.
McConnells ice cream has tapioca starch in which is a stabilizer, I’m looking at it now. Don’t fixate on the eggs, forget them and learn to make basic first. Then when you have that nailed, go beyond.
Yeah, that's the wiser way to go. Will do that with a simple batch right now. Thanks so much for checking out MaConnells. @@PolarIceCreamery
No worries 😉
Hey another amazing video. My icecream is melting too quickly what should I do
Stabilize the water, increase fat content, increase viscosity, higher overrun. All of these will slow melting times.
Out of curiosity why remove the egg whites, its a good amount of protien and I cant really think of any drawbacks.
It’s a lot of water and it increases overrun unnecessarily. Plus the resulting consistency is horrid!
Is this OK to make in a Donvier?
Absolutely, it might be best to take out 20g of sugar to make it freeze faster though 👍
Do I have to temper the eggs or can raw egg yolks be used?
Well you can’t make a custard without cooking the yolks. It’s all in the video, egg yolks need a correct temperature to “work”.
Hi! Which ice cream machine do you recommend?
Budget?
@@PolarIceCreamery up to 1000 US dollars. What ice cream machine did you use in this video?
A little wordy.
Thanks 👍😉