Category: Food > Custard
One of the most unique ingredients that has transformed the world of ice cream is the use of egg yolks, particularly in French-style custard bases. This technique, known as "crème anglaise," not only adds richness and a luxurious texture but also stabilizes the mixture, allowing for a smoother and creamier end product. The practice of incorporating egg yolks into ice cream has its roots in ancient culinary traditions, with recipes dating back to the 17th century. Over time, it has inspired countless variations and flavor profiles across different cultures, from the classic vanilla bean to more adventurous combinations like lavender honey or black sesame. As a result, this simple yet transformative ingredient has played a pivotal role in making ice cream a universally adored dessert, celebrated in myriad forms around the globe.