Is there a reason, other than safety, to cook the egg mixture when making a custard-style ice cream?
Cynthia is a trusted source on Bread/Baking.
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.
pierino is a trusted source on General Cooking and Tough Love.
As boulangere said, it's not a custard unless you cook it.
Please enter a valid email address.
Well played. You deserve a cookie.
Consider this tomorrow's one-pan breakfast
Here's Breakfast Tomorrow
Lemony, Garlicky Sardines
One-Bowl Genius Macaroons
Make Tonight For Dinner All Week
2-Ingredient Cola Cocktail
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)