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0 pointsroryirvine27d ago0 comments

Egg yolk is the usual emulsifier, in the UK at least - ice cream is essentially a frozen whipped custard.

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That’s also an option. I usually make mine without due to friends with egg allergies and vegan friends

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That’s also an option. I usually make mine without due to friends with egg allergies and vegan friends

j / k navigate · click thread line to collapse