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wrote:
> I was trying to make frozen custard and the
> recipies called for egg yolks only. The custard
> didn't come out all that well as it didn't really
> thicken on the stove as it was supposed to.
>
> When the vanilla yogurt did come out it was
> yellow due to the egg yolks. It would just
> seem that what gives Rita's and Kohr brother's
> their smooth consistency (over say DQ's soft serve)
> is the whites in the egg, not the yolk as this is
> what seems smooth and creamy. What's more is that
> Rit's and Kohr Bros. vanilla is white not yellow. Could
> this be because they are using whites and not just yolks?

Those "Soft-Serve" frozen confection businesses very likely include no
egg whatsoever in their product, perhaps not even any dairy... likely
they're an all vegetable product with various gums, emulsifyers, dyes,
and artificial flavor... those products are as much ice cream/egg
custard as margerine is butter.

If you post your entire recipe perhaps someone here can advise you.

Sheldon