bruceb wrote:The coagulation temperature of whole beaten eggs is 68°C.
Egg white coagulates at 60-62°C and egg yolk at 65-68°C.
I'm not argueing your figures Bruce, it is the temperature that beaten eggs in milk, vanilla and sugar start to cook and turn into egg custard that I quoted. Between 82 - 85C the mixture has to be stirred continually for about 3 minutes until it starts to thicken then cooled rapidly. It is very easy to go over the top but it is equally easy to correct by blending the resulting really tasty scrambled egg and starting again.
I have found that by using the whole egg, the resulting mixture is lighter and my tight fisted nature is appeased. I buy the Dextrose in bulk on line from My Protein body building supplies. It is much cheaper than Guar and does the job just as well. I use Vanilla Mart for my beans. I also add a couple of tablespoons of Skimmed Milk Powder to the milk before heating it up. This gives a creamier result and less fresh cream is needed. As long as the balance of fats and sugars is observed the mixture is as smooth as cakeys....
I wait until the mixture is almost ready to leave the ice cream machine before I add the alcohol soaked fruit then give it a few more minutes to incorporate and freeze down. If the fruit goes in too soon it may all sink to the bottom of the machine and the dasher (paddle) will simply push it aroud as a lump at the bottom of the machine. Try soaking raisins in rum for a week then add 100 grams of 85% dark chocolate to the hot milk. Wheeeeeeeeeeeeesh.