crème anglaise glacée

Traductions

• anglais

  Date : 1983

  Notes :

  Frozen Custard, French Ice Cream, French Custard Ice Cream: One or more of the optional egg ingredients permitted are used in such quantity that the total weight of egg yolk solids content is not less than 1.4% of the weight of the finished frozen custard or less than 1.12% for bulky flavored products.
  It is necessary to use egg products in custard type ice cream and the amount is usually equivalent to the yolks from 4 to 5 doz eggs per 100 lb of mix.

  Terme :

  1. custard ice cream