Regarding The Icecream Recipe
I've just experimented with my first batch of "get some"-icecream following the recipe in the "Upgraded Chef"-book. I have a question for those of you who might also have read this book.
In the section "Terms, Tips & Tricks" Dave specifically recommends not to overmix/overblend your egg yolks, because the overmixing will oxidize the fats just like heat will. However, in the "get some"-recipe we blend the yolks together with the other fats, and he mentions (which I found to be absolutely true) that it takes a while for the the mixture to get creamy.
This leads me to two further questions, namely, are the egg yolks fats not destroyed in the process of making "get some"-icecream? Or am I misinterpreting the recipe and if so, might someone be willing to spell out how to do it step by step?
Thanks everyone, stay bulletproof!