Oatmeal Praline Finale

[bryant]

If you look, the Internet will tell you that it’s OK to use Eggbeaters in ice cream recipes. As is so often the case, the Internet lies. I had been using Eggbeaters but I swapped to real eggs for David Lebovitz’ oatmeal raisin ice cream, without the raisins, which is more or less like this recipe. Add some oatmeal praline, put some cinnamon and brown sugar in the heavy cream, and drop the whole vanilla bean step and there you go. The custard was definitely trickier with real eggs; there was a bit of scramble in it but that’s why you strain it and all and all it was fine. And the resulting ice cream is awesome, or at least I assume it will be once it freezes up. Cause it’s pretty good right out of the ice cream maker. Putting real eggs in makes a huge difference. You can mock me now if you like.

Note for next time: even if the ice cream maker looks like it’s going to seize up around 15 minutes in, let it keep going — that’s what gets all the air in. It’ll be okay.

Mirrored from Population: One.

Comments

[liralen.livejournal.com]

*mocks cheerfully*

Yum.

And I love my electric freezer, whose instructions say that the ice cream is done when the engine *DOES* seize. That it's SUPPOSED to do that so I just let it run until it makes horrible noises. *laughs*

[michele-blue.livejournal.com]

It was. So good.

Nom.

[flit.livejournal.com]

That sounds sooooo good. I might have to try something like that with, uh, some other kind of praline. If I ever figure out my ice cream maker. >.>

Also yeah... I can't see how eggbeaters could work as a sub for eggs in typical ice cream recipes, as they have no fat. They're just egg whites with a little turmeric or something to pretend they have yolks in them! All of the emulsifiers are in the yolks. You could probably use eggbeaters in a recipe that depends on something else for texture, but not in a recipe that was formulated for whole eggs. You could probably leave out the *whites* though; I've seen custard recipes that only use yolks. (If you try that, you can save the whites for use as meninges, and they freeze.)

[bryant]

The Lebovitz recipes use egg yolks for the custard, indeed.

The eggbeaters weren't awful, but in retrospect I was just making Philadelphia-style ice cream. Which is fine and all, there's just no reason to waste egg whites on 'em.