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Eggs and ice cream

post #1 of 4
Thread Starter 

So who still uses fresh eggs to make an ice cream base? (or frozen custard if you're being picky) And who uses alternatives to produce a similar effect (e.g. pasturised eggs, guar gum, Sosa Procrema etc).

post #2 of 4

We've been using eggs for our own consumption. If we plan on sharing it with a wider group, like at work or something where there might be an immuno-compromised person, we use pasteurized eggs.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 4

We use both here, depending on volume because we are so seasonal here.  I use a Paco-Jet for Ice Cream and Sorbet have had no problems with either fresh eggs of pasturized.  
 

post #4 of 4

Fresh eggs only.

 

BDL

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