I was trying to make frozen custard and the recipies called for egg yolks only. The custard didn't come out all that well as it didn't really thicken on the stove as it was supposed to.
When the vanilla yogurt did come out it was yellow due to the egg yolks. It would just seem that what gives Rita's and Kohr brother's their smooth consistency (over say DQ's soft serve) is the whites in the egg, not the yolk as this is what seems smooth and creamy. What's more is that Rit's and Kohr Bros. vanilla is white not yellow. Could this be because they are using whites and not just yolks?
<[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I was trying to make frozen custard and the recipies called for egg yolks only. The custard didn't come out all that well as it didn't really thicken on the stove as it was supposed to.
I've used both methods, wth good results most times. You need more yolks if there is less total egg.
Quoted message said:
What's more is that Rit's and Kohr Bros. vanilla is white not yellow. Could this be because they are using whites and not just yolks?
It probably has lots of other fillers, gums, etc, compared to home made. They state "other premium quality ingredients" That may include guar gum and carrageen. http://www.kohrbros.com/custard.html
I was trying to make frozen custard and the recipies called for egg yolks only. The custard didn't come out all that well as it didn't really thicken on the stove as it was supposed to.
When the vanilla yogurt did come out it was yellow due to the egg yolks. It would just seem that what gives Rita's and Kohr brother's their smooth consistency (over say DQ's soft serve) is the whites in the egg, not the yolk as this is what seems smooth and creamy. What's more is that Rit's and Kohr Bros. vanilla is white not yellow. Could this be because they are using whites and not just yolks?
Those "Soft-Serve" frozen confection businesses very likely include no egg whatsoever in their product, perhaps not even any dairy... likely they're an all vegetable product with various gums, emulsifyers, dyes, and artificial flavor... those products are as much ice cream/egg custard as margerine is butter.
If you post your entire recipe perhaps someone here can advise you.
[email hidden] at [email hidden] wrote on 8/28/05 10:21 AM:
Quoted message said:
I was trying to make frozen custard and the recipies called for egg yolks only. The custard didn't come out all that well as it didn't really thicken on the stove as it was supposed to.
When the vanilla yogurt did come out it was yellow due to the egg yolks. It would just seem that what gives Rita's and Kohr brother's their smooth consistency (over say DQ's soft serve) is the whites in the egg, not the yolk as this is what seems smooth and creamy. What's more is that Rit's and Kohr Bros. vanilla is white not yellow. Could this be because they are using whites and not just yolks?
Thanks
MB
More than likely, it's artificial coloring.
-- --- Love like you've never been hurt Live like there's no tomorrow And dance like there's nobody watching
I was trying to make frozen custard and the recipies called for egg yolks only. The custard didn't come out all that well as it didn't really thicken on the stove as it was supposed to.
All the recipes I have used for ice cream base for my machine call for yolks only. The milk / cream, sugar and eggs are cooked together to make a custard type base. Heaven only knows what goes into a commercial mix to get a product that is not coloured like the real thing.
<[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I was trying to make frozen custard and the recipies called for egg yolks only. The custard didn't come out all that well as it didn't really thicken on the stove as it was supposed to.
When the vanilla yogurt did come out it was yellow due to the egg yolks. It would just seem that what gives Rita's and Kohr brother's their smooth consistency (over say DQ's soft serve) is the whites in the egg, not the yolk as this is what seems smooth and creamy. What's more is that Rit's and Kohr Bros. vanilla is white not yellow. Could this be because they are using whites and not just yolks?
Thanks
MB
Dairy Queen soft serve is eggless; I don't know about Rita's or Kohr Brothers. DQ's lack of smoothness is probably due to it being eggless, as egg yolks help form a smooth texture. Fat can help texture too. Egg whites are usually not used in ice cream, but they could help depending on the rest of the recipe. They shouldn't affect color. All true vanilla frozen custards should be yellow.
At one point, you mention yogurt. Was that a different dish? And did it really have egg yolks in it?
