Eggs are added to making ice creams because eggs are mostly protein and fat. It makes the ice cream soft and creamy, and on freezing, fat hardens differently than water and makes ice cream soft. The addition of eggs leverages the fat already present in the ice cream base and provides a rich and ice-free scoop.

Are eggs used for commercial ice cream making?

There are several styles of ice cream that are made commercially. Some are made using eggs for a soft creamy texture, while some do not add eggs in the ice cream. Commercial ice cream is made by mixing milk, cream, eggs, sugar, and flavours and adding them in a commercial ice cream maker where the mixture is homogenized to give a consistent texture. The mixture is then pasteurized by heating and then cooled.

What are the purposes of adding eggs?

1.Whipping Quality

Eggs improve the whipping quality of the ice cream. However, it depends on the composition of egg yolks with milk and cream, etc.

2.Improving texture

Ice cream making is the process of mixing and freezing, and eggs allow the better and mixing. Slow mixing of ice cream is improved by egg, and it facilitates the freezing of ice cream as well.

3.Good and rich taste

Despite the better consistency, eggs do much more than that. And on top of all, egg gives an ice cream with great rich taste. The custardy rich, creamy taste is always desirable in the flavours like vanilla and pistachio.

How much quantity of eggs is suitable for ice cream?

There is a particular concentration that is suitable for the manufacturing of ice cream. Some recipes of ice cream required as little amount as two egg yolks, and some recipes call for as many as up to 10 egg yolks per quart. However, some people do not like the taste of eggs in ice cream, and eggs can be replaced with cream or cheese or invert sugar to create a smooth and ice-free scoop. You might need to adjust the ratio of eggs to cream or milk depending on the ingredient you are adding to your ice cream base. Ice cream base is typically a mixture of cream, milk, sugar, and eggs.

What is the downside of rich ice creams?

Adding more eggs will ensure a smooth and rich ice cream, but the downside of rich taste is the dulling of the taste of flavours added to the base. In some of the fruit ice creams, if you add more yolks, it will overwhelm the fruity taste of the ice cream. So, creamier ice cream is not always tasty.

It is not difficult to make great ice cream without eggs or with few eggs, but it is worth mentioning that for the yummiest, buttery and rich taste of ice cream, eggs are the way to go. However, it is dependent on the taste preferences of individuals; the more egg yolks, the better would be the consistency of ice cream.