Is there a reason, other than safety, to cook the egg mixture when making a custard-style ice cream?

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boulangere
boulangere September 14, 2011

Do you mean to cook the custard? Obviously, food safety, as you mention. But you also want to coagulate some of those long protein strands because that is what is going to give you that lovely, tender consistency when frozen. If you let the cooled custard sit in the fridge overnight, they get even fatter and the result is even more wonderful.

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pierino
pierino September 15, 2011

As boulangere said, it's not a custard unless you cook it.

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