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As an emulsifier, allowing the fats and the water to mix better. I _think_ it also might help to trap air bubbles. It helps you turn on the creaminess-knob
by hutattedonmyarm 6mo ago
As an emulsifier, allowing the fats and the water to mix better. I _think_ it also might help to trap air bubbles. It helps you turn on the creaminess-knob
- roryirvine 6mo agoEgg yolk is the usual emulsifier, in the UK at least - ice cream is essentially a frozen whipped custard.
- hutattedonmyarm 6mo agoThat’s also an option. I usually make mine without due to friends with egg allergies and vegan friends