> the secret of a good ice cream is the egg and cream custard
For French-style ice cream that's a must, but American ice creams index heavier on the cream/fat content and don't use a custard base.
For American ice creams, I've found a good fat percentage is around 27% fat. That's a blend of about two cups heavy cream (@40% fat) for every cup of whole milk (@3% fat).
One can also use sunflower or soy letchin instead of eggs. Letchin is the protein that provides the emulsification properties for eggs.
You still get the creamy texture without the egg taste. It's beneficial for fruit ice creams or anywhere you don't want the egg taste to overpower everything else. Letchin also does not need to be tempered like eggs so I toss it in with the rest of the dry ingredients.
Are you sure you're using 27% butterfat? Even ultra high premium ice cream is only 15-18%. I'm using about 15% for non fruit ice cream and I'm not using eggs, just letchin.
For French-style ice cream that's a must, but American ice creams index heavier on the cream/fat content and don't use a custard base.
For American ice creams, I've found a good fat percentage is around 27% fat. That's a blend of about two cups heavy cream (@40% fat) for every cup of whole milk (@3% fat).