Guest guest Posted December 9, 2002 Report Share Posted December 9, 2002 Hi Everyone, When making ice cream I noticed the recipes in the first and second edition of NT are different. The first uses the entire raw egg and 4 cups of heavy cream and whips the cream with a mixer, but the second edition uses only egg yolks and three cups of cream and an ice cream maker. I was wondering if anyone had tried the second recipe, using the whole eggs in an ice cream maker? I found the first method to leave flaky crystals on the ice cream. I like the ice cream smoother. I also would like to get a larger quantity of ice cream when I make a batch,(it disapppears fast around my house :-)) which the first recipe always supplies. Has any one tried making the egg yolk only (no whites) recipe adding an extra cup of cream? I look forward to hearing what your experiences have been making these delicious ice creams. I eat whole raw eggs everyday and have had no problems. I do take some biotin to make up for the egg white component that inhibits it's use. I'll be making egg nog over the holidays. On mercola's web site he goes into exactly how to tell if the egg is fresh. Check it out. Thanks, Sheila > Also, some opt to > > separate the eggs and use just the whites. I generally use a ratio > of two > > yolks to one white. > > > > -- > > Berg > > bberg@c... > > I don't know if you meant to say " whites " , but I would separate the > egg and just use the YOLKS. That is what Sally recommends, however, > I have eaten tons of raw eggs with the white for almost a year now > with no ill effects. OF course, these eggs were from my own > chickens. Your digestion might have an easier time without the > whites though... > > Becky Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 10, 2002 Report Share Posted December 10, 2002 Shiela, I have done both things you asked about and had very good success on both counts. DMM http://www.cedarcanyonclinic.com > > Also, some opt to > > > separate the eggs and use just the whites. I generally use a > ratio > > of two > > > yolks to one white. > > > > > > -- > > > Berg > > > bberg@c... > > > > I don't know if you meant to say " whites " , but I would separate the > > egg and just use the YOLKS. That is what Sally recommends, > however, > > I have eaten tons of raw eggs with the white for almost a year now > > with no ill effects. OF course, these eggs were from my own > > chickens. Your digestion might have an easier time without the > > whites though... > > > > Becky Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.