Frozen custard

Frozen custard

• pointsevenout 18 years ago
  Heard a blurb on TV today that the government put their fingers in the frozen custard recipes for businesses by regulating the amount of eggs in a recipe. Can anyone put up a new recipe vs. an old recipe for comparison. Would like to see any depth of flavor lost by the governments meddeling. I'm not in business but would like to try to make a quality frozen custard.
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• pointsevenout 18 years ago said:
  Recipes I have run across on the 'net so far use from 2 to 6 eggs. Some use the yolk and white while others use just the yolk.
  Frozen custard was introduced at a world's fair in 1919.
  I think the egg is supposed to give the dish a more creamy texture and keep it from melting as fast as ice cream.
  This is speculation so far but the newer recipes elevate the egg temp to 160* to kill the bad things in eggs by scalding milk and introducing it into the egg mixture. Some kind of pasturization process, I think. Don't know that this step takes any flavor away from the dish.
  The chilling equipment used for making the custard, rotate the mixing paddles at a slower rate than other chilling equipment so as to introduce less air into the product.
  That's all so far. Hope someone else can add more info to this.
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