The Custard and French Connection
Ice cream recipes vary widely, and the inclusion of eggs is a key factor that defines certain styles. The presence of eggs, specifically egg yolks, contributes significantly to the richness, density, and creamy texture of the final product by acting as a natural emulsifier.
Frozen Custard This is the most straightforward answer to the question of what ice cream has eggs in it?. Frozen custard is a specific type of frozen dessert that is legally required to contain a certain percentage of egg yolk solids in its base. Unlike standard ice cream, which is churned with more air for a lighter feel, frozen custard is churned to incorporate minimal air, resulting in an exceptionally dense and rich treat. The high percentage of milkfat and egg yolk gives it a smoother, thicker, and more velvety texture than regular ice cream. Brands like Freddy's are known for their frozen custard.
French-Style Ice Cream Often referred to as custard-style ice cream, this traditional method uses a cooked custard base made with milk, cream, sugar, and egg yolks. The process involves heating the base to ensure the eggs are fully pasteurized before freezing, eliminating any risk from raw eggs. The addition of eggs results in a richer, more decadent taste and a smoother mouthfeel compared to its egg-free counterparts. Many premium and artisan ice cream brands, such as Van Leeuwen, use a custard base for a more sophisticated flavor and texture.
The Egg-Free Alternatives
For those with egg allergies or dietary restrictions, several popular types of frozen desserts and specific brands offer delicious egg-free options. The texture and flavor will differ from egg-based desserts, but many find them equally satisfying.
Philadelphia-Style Ice Cream Also known as American or New York-style, Philadelphia-style ice cream is a simple, egg-free recipe made by churning a base of milk, cream, and sugar. Without the emulsifying properties of eggs, this style tends to have a lighter, airier texture but can sometimes be a bit icier than its French-style cousin. It’s a quicker and easier method of preparation, and the lack of a rich egg base allows the primary flavors, such as fruit or vanilla, to shine through more brightly.
Soft Serve Typically, soft-serve is made without the use of eggs or stabilizers and relies on a specific machine for its characteristic soft, fluffy texture. The mix is frozen quickly while air is continuously whipped in, which gives it a lighter and less dense feel than traditional scooped ice cream or custard.
Gelato Traditional Italian gelato is made with more milk and less cream than American ice cream and generally does not contain egg yolks. However, some traditional recipes, like the 'crema' flavor, are made with egg yolks. The slow churning process of gelato incorporates less air, giving it a denser and silkier texture than standard ice cream.
Vegan and Dairy-Free Options The market for vegan and dairy-free frozen desserts has exploded, and many of these options are also egg-free. However, it is crucial to read the label carefully, as the term "dairy-free" does not automatically mean "egg-free". Some homemade or artisan dairy-free recipes may still incorporate egg yolks for texture, though most commercial vegan products are both dairy and egg-free. Brands like Chapman's offer explicitly egg-free lines, and many vegan brands like Nada Moo! and Oatly are inherently egg-free.
Comparison of Egg-Based vs. Egg-Free Frozen Desserts
| Feature | Egg-Based (French-Style, Frozen Custard) | Egg-Free (Philadelphia-Style, Soft Serve) |
|---|---|---|
| Primary Ingredients | Cream, milk, sugar, egg yolks | Cream, milk, sugar |
| Emulsifier | Egg yolks (lecithin) | Synthetic chemical emulsifiers or none |
| Texture | Richer, denser, smoother, creamier, less icy | Lighter, fluffier, can be icier, less rich |
| Production Process | Cooked custard base, then churned | Simple mix, no cooking required |
| Flavor Profile | Decadent, pronounced richness, can have a custardy taste | Allows primary flavors to be more prominent |
| Examples | Van Leeuwen, Frozen Custard | Chapman's, most soft serve |
Conclusion
In summary, the presence of eggs in ice cream is not a universal rule but rather a distinguishing feature of specific types, most notably frozen custard and French-style varieties. The egg yolk acts as a natural emulsifier, contributing to a signature rich, dense, and creamy texture that many ice cream lovers prefer. Conversely, egg-free alternatives like Philadelphia-style and many modern soft serves offer a lighter texture and a more direct flavor profile. For individuals with egg allergies, discerning what ice cream has eggs in it is critical, making careful label reading the most reliable method. Fortunately, the market now offers a wide array of delicious options, both with and without eggs, catering to every palate and dietary need.
