Using pasteurized egg yolks is fine, but you should check the label on the product of which you speak. If there's any other ingredient in that package besides egg yolks, I don't suggest it, as you'll only be concentrating the flavor/strength of the other ingredients. I once worked in a restaurant that used pasteurized egg yolks for their ice cream. There was a stabilizer in the yolks which rendered the ice cream bitter, so it had to be compensated with more sugar. Simple preparations - ones involving very few ingredients - taste of the sum of their pats, so it's best to use ingredients that are free and clear of extraneous flavors, etc.
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Using pasteurized egg yolks is fine, but you should check the label on the product of which you speak. If there's any other ingredient in that package besides egg yolks, I don't suggest it, as you'll only be concentrating the flavor/strength of the other ingredients. I once worked in a restaurant that used pasteurized egg yolks for their ice cream. There was a stabilizer in the yolks which rendered the ice cream bitter, so it had to be compensated with more sugar. Simple preparations - ones involving very few ingredients - taste of the sum of their pats, so it's best to use ingredients that are free and clear of extraneous flavors, etc.