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The Use of Egg Yolk in Ice Cream^*

ABSTRACT

1. The improvement in the whipping qualities of ice cream mixes resulting from the use of egg yolk is dependent upon: (a) the composition of the mix; (b) the age of the mix, and (c) the concentration of egg yolk used.
   
2. The whipping qualities of relatively heavy, slow freezing mixes are improved to a greater extent by egg yolk than are mixes of comparatively low solid content.
   
3. Egg yolk facilitates the freezing of fresh mixes irrespective of their composition.
   
4. The improvement in whipping qualities noted is in most cases in direct proportion to the concentration of egg yolk present.
   
5. Egg yolk, used in a concentration of 0.5 per cent or less, will exert but little or no influence on the body, texture, appearance, or flavor of ice cream containing sufficient milk solids and sugar.
   
6. An egg yolk flavor was considered objectionable by many people and it was most apparent in low solid mixes.
   
7. The results reported in this paper probably apply only when the same type of freezer, same brine temperature, and mixes of the same composition are used that were employed in conducting these experiments.
   

^* Contribution No. 61 from the Department of Dairy Husbandry, Agricultural Experiment Station, Kansas State Agricultural College, Manhattan, Kansas.