She objected at first, but finally submitted. Thinking that turn and turn about is fair play, she seized the scissors and cut off one of my curls, and would have cut them all off but for my mother's timely interference. Story of My Life by Helen Keller. Turn and turn about - to take equal turns - would be a fair way to share things.
This also means that egg yolks prolong the shelf life of ice cream in a freezer, since they inhibit the thaw-re-freeze cycle that ruins ice cream's creamy texture. So eggs have a lot going on. And on top of all that, they taste good, adding a rich, custardy note that is often desirable in flavors like vanilla.
The high percentage of butterfat and egg yolk gives frozen custard a thick, creamy texture and a smoother consistency than ice cream. Frozen custard can be served at â8 Â°C (18 Â°F), warmer than the â12 Â°C (10 Â°F) at which ice cream is served, in order to make a soft serve product. Another difference between commercially produced frozen custard and commercial ice cream is the way the custard is frozen.