dws76team
Joined: 03 Mar 2012
Posts: 15
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 Posted: Sat Mar 03, 2012 5:21 am Post subject: cocktail party catering sydney |
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Actually making a custard (cooked egg/milk mixture) causes the proteins in the egg to "fuse" together a bit into a sort of "net" which is what causes the thickening. In the finished ice creams that "net" of proteins a) keeps the water in the finished ice cream from binding together to form large ice crystals, and b) gives the ice cream a better texture (creamier, more substance like slower melting in the mouth), both desirable in the finished ice cream. Of course it also protects against possible food born diseases. If you just want the flavor of egg, use one of the liquid pasteurized egg products (like Egg Beaters brand) that are on the market, but they won't give you quite the same good texture in the finished product.
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