The albumen helps to prevent the formation of ice crystals which keeps the ice cream from freezing solid. Also for ice cream to be creamy, there needs to be plenty of air. The whisking action (and the churning in the machine) incorporates air bubbles in the mixture. Hope this answers your question.
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3 Comments
I've never used whole eggs in making icecream. What is the benifit of keeping the whites of two eggs in this recipe?