Beating eggs & sugar when making gelato
I have attempted to make coffee flavoured gelato. I have run into a problems specifically when the beaten egg yolk/sugar mixture is heated with the cream/milk mixture - until "it thickens enough to coat the back of a spoon".
I used two recipes - one with just plain cream and one with cream/milk. Both times - the final mixture, when heated, would not thicken enough to coat the back of a spoon. The mixture was heated once to 74° C and then again to 98° C.
I used chicken egg yolks the first time - they seemed too small. I used duck egg yolks the second time. Still no luck thickening.
I guess I would like to know when I should stop and take the mixture off the stove. If thickening doesn't happen after 20 minutes on medium high heat with a temperature of 98° C - then what?
Best Answer
No, it doesn't have to thicken, at least not in the way custards like creme caramel thicken. "Coat the back of the spoon" is just a misnomer, a term known to experienced cooks which confuses everybody who learns to cook on their own.
For "Coat the back of the spoon", read the comment riotburn left at the question What is the correct consistency of a cream soup?. It says: "The best way to describe 'coat the back of a spoon' is where if you dipped the spoon into the soup, take it out and holder over the pot, you'll find thin film (<1mm thick)."
For the ice cream, heat to between 80 and 85°C. I've explained it somewhere else, but in short, this gives you enough thickening without overcooking. If it is really gelato and not French style, it should be thickened with starch anyway. Also, watch videos on the Internet for how to make ice cream, they show the correct consistency. I think Allrecipes had a good one, but their search is so strange, I can't find it and don't know if they have it or not.
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Do you beat eggs before adding sugar?
For optimum volume and smoothest texture, sugar should be added gradually, beginning only after the whites have been beaten to the foamy stage (about double in volume). Adding some or all of the sugar before you begin beating the egg whites will result in less volume.What does beating eggs and sugar do?
Why does it matter? The goal in beating eggs and sugar is to incorporate plenty of air into the mixture for a light and fluffy cake. Because these cakes rely on eggs for structure and lift, properly aerating the mixture is crucial. In other words, ribbon stage is key to the texture and height of your final baked cake.Can you overbeat eggs and sugar?
Since the egg yolks contain fat, they are almost impossible to overwhip. Use a hand-held mixer to beat the eggs with sugar, if sugar is called for in the recipe, until a thick and fluffy mixture forms. Think "gentle" when combining whipped eggs with other ingredients.What does egg do in gelato?
Egg yolks, beside adding the flavor and color to your recipe, are also a natural emulsifier (they help binding water & fat molecules to obtain a smooth and creamy texture) and help incorporate more air in your gelato. These reasons make them ideal in chocolate, nuts and overall heavy solid & fatty flavors.Cooking Tips : How to Beat Eggs
More answers regarding beating eggs & sugar when making gelato
Answer 2
I studied gelato making in Bologna. We never used starch to thicken gelato. The mixture shouldn't thicken like custard. Heating is only required to pasteurise the mixture. For a mixture with egg in it should be heated to 65C or 149F. Use a digital thermometer.
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