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The answer, at least a partial one: eggs. Eggs, specifically egg yolks, play several roles in homemade ice cream. You can make tasty ice cream without them, but there's a reason that almost every recipe published in the last 50 years calls for them. After water, egg yolks are mostly fat and protein.
It will almost be like youâre adding eggs to a cold pan. With a heat-proof spatula, stir your eggs. It doesnât need to be constantly, but if you have the time, stir, stir, stir. Eventually, the low heat will start to create tiny, tiny curds â the tiny curds are what make these scrambled eggs so creamy.low Scrambled Eggs Recipe serves 1 2 large eggs 1/2 tablespoon butter salt and pepper Break your eggs into a small bowl or glass measuring cup. Beat throughly, until the whites and yolks are uniform and incorporated. Heat up a small, heavy-bottomed saucepan on low heat.