Scoop Kitchen
Egg yolks turn a CREAMi base into custard. They add fat and lecithin, a natural emulsifier that holds fat and water together, so the tubpint spins dense and silky, with a pale yellow color and a rich taste. Our custards use 2 to 4 yolks per 473 ml16 oz tubpint.
Yolks always go into a cooked base. Whisk them with the sugar until pale, slowly whisk in half of the hot milk, then pour everything back into the pan. Stir over low heat until the custard coats a spoon, at about 80 °C (176 °F), usually 4 to 8 minutes. Never let it boil, and strain it into the tubpint.
Then be patient. The custard must be completely cool before the tubpint goes in the freezer, or it freezes unevenly. An ice bath speeds things up. Custards are rich, so Re-spin only if the first spin looks powdery.
Recipes with egg yolks
11 recipes
Questions people ask
Do I have to cook egg yolks for CREAMi ice cream?
Yes. Our recipes cook them gently with the milk to about 80 °C (176 °F). That thickens the custard and makes the yolks safe to eat.
How many egg yolks go in a CREAMi tubpint?
2 to 4 per 473 ml16 oz tubpint. Two give a light, silky gelato, and four make a dense, rich custard.
Why did my custard turn grainy?
It got too hot and the yolks began to set. Take it off the heat, whisk hard and strain it. Next time, stir over low heat and never let it boil.