Comments on: Eggs in ice cream

By: Michael Baldwinson

Michael Baldwinson — Wed, 21 Jan 2026 21:03:04 +0000

What are the pros and cons to normalizing the emulsifier % across the different test groups?

By: icecreamcalc

icecreamcalc — Mon, 22 Sep 2025 15:13:53 +0000

In reply to Sweetpain. See this KB post: https://icecreamcalc.com/knowledge-base/ice-cream-science/

By: icecreamcalc

icecreamcalc — Mon, 22 Sep 2025 15:07:57 +0000

In reply to Kefaytullah Mondal. You add them to your ice cream mix cold then heat the mix.

By: Sweetpain

Sweetpain — Sun, 14 Sep 2025 10:38:06 +0000

Hi,
You have created this page incredibly great. Maybe I am asking a foolish thing but do you have any book from which any one can make his own ice cream and gelato at home professionally. And learn how to experiment different recipes by his own. Including all the topics

By: Kefaytullah Mondal

Kefaytullah Mondal — Wed, 10 Sep 2025 14:18:15 +0000

Sir, how to use egg yolks? Should I boil them, peel them and use only the yolk? Please give me some details.

By: icecreamcalc

icecreamcalc — Wed, 17 Apr 2024 14:00:04 +0000

In reply to Antonín Novák. If you download the software you can tweak your recipes to whatever fat% you like. Here is a sample using Milk with 3.5% fat and Cream with 33% fat and total fat of 10%. (Total solids 39% in this sample) 508.02g Whole milk 3.5 161.31g Cream 33 36.65g Skim milk powder 144.21g Sucrose 31.73g Dextrose 102.00g Egg yolk 1.50g Stabilizer

By: Antonín Novák

Antonín Novák — Wed, 17 Apr 2024 13:20:40 +0000

Hello, I’m from the Czech Republic. I would like advice on calculating the fat in ice cream. We use cream with 33% fat. 40% is not common. Milk has 1.5 or 3.5 fat. I would like to calculate the milk and cream to a total of 10% fat. Including 6 egg yolks. Your 15% fat amount is too fatty for our consumers and affects the taste of the ingredients. Thank you very much.

Antoni Novak

By: icecreamcalc

icecreamcalc — Fri, 31 Mar 2023 15:22:06 +0000

In reply to Mahmoud Ahmed. There is already one in the post but here is another. Vanilla Ice Cream No Eggs 490g Milk (3% fat) 300g Cream (40% fat) 20g Skim milk powder 130g Sucrose 60g Dextrose 1g One vanilla pod 5g Vanilla extract 4g Lecithin 1.5g Stabilizer

By: Mahmoud Ahmed

Mahmoud Ahmed — Fri, 31 Mar 2023 14:32:51 +0000

Hi,
Can you make a recipe without egg yolk and using Emulsifiers instead.

By: icecreamcalc

icecreamcalc — Wed, 18 Jan 2023 21:35:59 +0000

In reply to Hany Salem. To avoid too much eggy taste be careful when heating the mix, don't let it stay at high temps for too long or don't heat over 65C. I also got a tip once to strain the eggs before adding to get rid of the thin membrane around the egg yolk, not sure this helps but it sure won't hurt to try. Then if you don't like the egg taste it's easy to avoid eggs and use some other emulsifier instead.