Want this question answered?
No, I am afraid not. To make ice cream you need to make an egg custard (milk + a little cream, egg yolks, sugar and vanilla). Then freeze that.
Eggnog is traditionally made with milk, cream, sugar, whisked egg whites and yolks, and, may include alcoholic spirits.
For texture and richness. ==== Ice cream does not contain egg yolks. Frozen custard contains egg yolks. It is smoother and richer than ice cream. Gelato (Italian ice cream) when made properly is much smoother and richer than either ice cream or frozen custard.
Most Creme Brulee consist of egg yolks, sugar, vanilla extract, heavy cream, and brown sugar. As for the amounts of each ingredient, you will need to look into it, to see which one sounds the best to you.
Egg yolks
Mousse is a classically only egg yolks, egg whites, sugar, and chocolate or other flavorings. Bavarian cream is thickened with gelatin, flavored with liqueur, and lightened with whipped cream. I would say the classic mousse is richer than a classic Bavarian cream, but it will mostly depend on the chef's choice of ingredients.
Sauce Supreme
Eggnog is made of sugar, eggs, cream and milk (and optionally an alcoholic spirit). In North America it is traditionally drunk around Thanksgiving & Christmas. ----------------------- Ingredients : 4 egg yolks 1/3 cup sugar, plus 1 tablespoon 1 pint whole milk 1 cup heavy cream 3 ounces bourbon 1 teaspoon freshly grated nutmeg 4 egg whites*
Yema is Spanish for egg yolks, but it also is the name for a traditional Spanish confection made from egg yolks and sugar. They are very popular in parts of Spain and sometimes are referred to in the U.S. as candied egg yolks.
Zabaione is a custard-like dessert made with egg yolks, sugar and wine.
Zabajone is a custard-like dessert made with egg yolks, sugar and wine.
Zabaglione is a custard-like dessert made with egg yolks, sugar and wine.