I want to make an ice cream without egg yolks. How can I make it? It is quite easy. When we take the egg yolks out of a recipe, we need to think of how we are going to replace them. Certainly, we need to substitute their weight for other ingredients: milk, cream, other fat, etc. In this change, the liquids will increase and therefore we will have more crystallization.
When I make sorbets, I always use fresh fruit, but some small crystals appear and I can feel them in my mouth. How can I prevent that? We know that sorbets are prepared with more water than a regular ice cream, and then depending on the fruit we use, it adds even more water to the sorbet. We need to check that the total of water is about 75%. Then we need to use a good water control agent, which is our Dayelet Neutral Sorbet, in a dose of 20/25 g per litre of sorbet.