Can frozen pasteurised egg yolks still produce top quality ice cream? sicentificly what happens to the yolks after freezing?
frozen pasteurised eggs.
Are you talking about a pasteurized egg yolk product that you can buy or ones that you have frozen yourself? Straight untreated yolks become gelatinous after freezing making them difficult to use.
Yup, many quality ice cream places use frozen yolks. Thing is, frozen yolks are ONLY available with the addition of 10% sugar, OR 5% salt. Hot kitchen tends to use the salted yolks for Hollandaise., but I've always had excellent results with the frozen sugared yolks.
I am still a little confused, are the containers frozen when you get them? If not, they will make ice cream fine with no problem. If you plan to freeze them, they will turn gelatinous without the addition of sugar or salt.
edit: oops, I guess foodpump types faster than I do
10% sugar to 100% yolks is the general ratio. My packaging states a 1 yr freezer life.