tag:blogger.com,1999:blog-5254291343867361276.post7428028961717431410..comments2013-07-08T15:03:55.967-07:00Comments on One Scoop At A Time: To Egg or Not to Egg?miz creamconehttp://www.blogger.com/profile/03383136006730818875noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5254291343867361276.post-82214788110039593252010-08-09T14:17:44.542-07:002010-08-09T14:17:44.542-07:00Hey Lynds! Thanks for actually reading. It's s...Hey Lynds! Thanks for actually reading. It's so funny because I just made the custard for coffee ice cream and churning it up tonight. I think you're right about the sugar. Also gonna try the egg free maple spice recipe from the NYT and see how that turns out. I'm back in the mood! :)miz creamconehttps://www.blogger.com/profile/03383136006730818875noreply@blogger.comtag:blogger.com,1999:blog-5254291343867361276.post-50234474044081717182010-08-09T14:04:25.328-07:002010-08-09T14:04:25.328-07:00great link to a great article... rich hates eggs s...great link to a great article... rich hates eggs so i try not to egg it up too much in my ice cream making! <br /><br />i wonder if this is why your maple walnut was of perfect consistency, due to the extra sugar content of the maple syrup? i just made a vietnamese iced coffee style ice cream and the results were similar -- excellent texture, which i can point to the use of super sweet sweetened condensed milk as the happy culprit? :)Coco Cake Landhttps://www.blogger.com/profile/00623934740303666925noreply@blogger.com