Dairy & Eggs
Egg Yolk in gelato
Egg yolk is a fat- and protein-rich emulsifier used in custard-style gelato (crema). It is about 50% solids, ~32% fat and ~16% protein, and its natural lecithin binds fat and water for a smoother, richer body.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 50% |
| Water | 50% |
| Sugars | 0% |
| Fat | 32% |
| MSNF | 0% |
| Protein | 16% |
| POD (sweetening power) | 0 |
| PAC (anti-freezing power) | 0 |
Typical use: 3-7% of the mix for custard/crema bases; below ~4% the structural benefit is marginal, above ~8% eggy notes and flavor masking appear.
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Open the balancerHow to use it in gelato
Use egg yolk in custard/crema and zabaione bases for richness, emulsification and a mouth-coating body. Its lecithin emulsifies fat during aging, promoting partial fat destabilization and a denser, slower-melting texture, and it lets you cut or omit commercial emulsifiers. It adds fat (~32%) and protein (~16%) to solids but contributes essentially no POD or PAC, so it neither sweetens nor lowers the freezing point; rebalance sugars and other fats accordingly. Yolks require pasteurizing the base (heat to ~82-85 C) for safety and to set the custard.
Origin & background
Egg yolk is the classic emulsifier of custard-based frozen desserts, the French creme anglaise and the Italian gelato 'crema'. Its emulsifying power comes from phospholipids: roughly 9-10% of the yolk by weight is lecithin, and a single large yolk supplies about 1.5 g of it (Ice Cream Calculator; Marshall, Goff & Hartel, 'Ice Cream').
Frequently asked questions
Sources
- USDA FoodData Central, SR Legacy #172184 'Egg, yolk, raw, fresh' (water 52.31g, fat 26.54g, protein 15.86g, carbohydrate 3.59g, sugars 0.56g, ash 1.71g / 100g): https://fdc.nal.usda.gov/food-details/172184/nutrients
- USDA-derived nutrition facts mirror, MyFoodData #172184: https://tools.myfooddata.com/nutrition-facts/172184/wt1
- Ice Cream Calculator, 'Eggs in ice cream' (yolk ~50% water, 16% protein, 9% lecithin + 23% other fat = ~32% fat, 0.3% carb, 1.7% minerals): https://icecreamcalc.com/2022/01/06/eggs-in-ice-cream/
- Under-belly.org, custard base examples and egg-yolk role: https://under-belly.org/basic-ice-cream-recipe-examples/
- Marshall, Goff & Hartel, 'Ice Cream' (6th ed.) — egg yolk solids ~50%, fat ~30-33%, natural lecithin emulsifier