Tag: French style ice cream

While many assume all ice cream recipes are created equal, a key ingredient difference splits them into distinct styles: French and Philadelphia. Eggs are found in ice cream of the richer, custard-based variety, but are entirely absent from the simpler, egg-free kind. This distinction fundamentally alters the final product's texture and flavor profile, making it a critical consideration for both dessert enthusiasts and those with egg allergies.

According to U.S. regulations, a product must contain at least 1.4 percent egg yolk solids to be labeled as frozen custard, confirming that yes, there are any eggs in ice cream, but not always. The inclusion of eggs depends entirely on the style and recipe of the dessert.

Unlike the rich, custard-based French style, Philadelphia-style ice cream is famously made without eggs. This egg-free approach creates a base of pure cream and sugar, allowing other flavorings to take center stage with a lighter, cleaner taste. Understanding this fundamental difference is key for dessert lovers, especially those avoiding eggs.

While many assume all ice cream is made the same way, the inclusion of eggs is a key difference that defines the style and texture of certain frozen treats. A significant portion of the premium market, especially French-style and custard-based varieties, relies on egg yolks for its rich, creamy consistency, which can be a vital detail for those with egg allergies or dietary restrictions. This guide will clarify what ice creams have eggs in them and how to identify them.

According to US regulations, frozen custard must contain at least 1.4% egg yolk solids, making it a definitive answer to the question, **what ice cream has eggs in it?**. This specific ingredient requirement gives frozen custard its distinctively rich and dense texture that sets it apart from many egg-free varieties. Understanding the role of eggs in different frozen desserts is crucial for those managing allergies or seeking specific nutritional profiles.