How many eggs do you put in homemade icecream?

Question

i'm trying to make homemade icecream and i can't seem to find the right consistency!!!!! When i add just the whites, its a bit too runny, but when i add whole eggs, shortly after the microwaving process, the color is weird and the egg pieces fail to blend with the other ingredients. i just need to know how many so i can finally do this right!

Answer 1

Don't microwave the eggs - and use yolks instead of whole eggs.  Use about 8-10 yolks per quart of milk/cream.

Answer 2

Too many.

I jest. But I think your problem is in nuking the mixture after adding the eggs. You are not supposed to cook the egg, just like you are not supposed to heat a custard mixture above a certain temperature, for the egg solidifies instead of emulsifies.

Stir your mixture over a slow flame slowly and patiently until you reach the correct consistency - coats the back of a wooden spatula. Trust me, the nuclear reactor of a microwave does not go with eggs.

Answer 3

Don't microwave your mixture, you have no control over it.  The egg yolks (I don't use the whites) need to be tempered and then added to the hot mixture and stirred over medium low heat until thickened.  I use 4 egg yolks but many people use more, I have tried not using them and don't like the consistency.  It's too ice crystally (is that a word?)

http://www.cherskitchen.com/recipes/dess...