What is the proper way for them to be frozen? Right now they are in the fridge but just in a regular, everyday-wear bowl. Can I keep them in that, use plastic wrap then foil or a plastic bag? A stainless bowl? I have been making ice cream and it’s worked out well becuse now I have fresh whites for future mousseline use and the yolks for the ice cream. Also I highly recommend David Lebovitz’s Perfect Scoop book, that man knows his ice cream!

Bernadette, I would freeze them in an ice cube tray and once they are frozen transfer them to a Ziploc bag. If you have a vacuum sealer you could vacuum pack it.

Hi Bernadette,
I have been trying to make my favorite ice cream.
Licorice.
My problem is that the cream keeps turning to butter on me.
For my last batch I used…
1 pint heavy cream
1 cup milk
3 egg yolks
1/3 cup licorice syrup
1/3 cup fine sugar
I heated the batter to 165 and refrigerated it overnight.

This produced the smoothest batch I have made but still there were a few globs of butter. Have you experienced this problem?

Whites freeze EXTREMELLY well for 12 months or longer.  I freeze mines in shallow plastic containers that are somehow flexible (tupperware) with lids on, then when frozen I snap them out of the containers, wrap in stretch tite then goes in a foodsaver vacuum bag.  The stretch tite keeps your foodsaver bag clean for many reuses.

So you know, whites that has been frozen whip better!

Here’s a tip from Rose’s YouTube videos that I hadn’t known- whites that have been frozen whip well, but whites that have been RE-frozen (frozen, thawed and frozen again) shouldn’t be used for whipping.  So freeze in small portions (love Rozanne’s ice cube trick).

Great to know, frozen ones whip better! Thanks! I have exactly enough for a double mousseline batch so they are okay in one bowl. Last time I lost some due to the cracking of the plastic wear in the freezer, must have been a cheap bowl anyway.

Gene check your private messages. I have not had that problem but David doesn’t require checking the temperature with a thermometer, usually the liquids are just warmed.

Hector, do you mean they whip up higher (more volume) or faster? That’s good to know!

Julie - 24 June 2009 06:33 AM

Here’s a tip from Rose’s YouTube videos that I hadn’t known- whites that have been frozen whip well, but whites that have been RE-frozen (frozen, thawed and frozen again) shouldn’t be used for whipping.  So freeze in small portions (love Rozanne’s ice cube trick).

Thanks for sharing that jewel, Julie.  I didn’t know that.  I’ll have to start packaging them in smaller portions.

tbartley2007 - 25 June 2009 06:35 AM

Julie - 24 June 2009 06:33 AM

Here’s a tip from Rose’s YouTube videos that I hadn’t known- whites that have been frozen whip well, but whites that have been RE-frozen (frozen, thawed and frozen again) shouldn’t be used for whipping.  So freeze in small portions (love Rozanne’s ice cube trick).

Thanks for sharing that jewel, Julie.  I didn’t know that.  I’ll have to start packaging them in smaller portions.

Yes, thanks Julie.  I had forgotten about that.

If you have a lot of whites, you can freeze them in a thin sheet (pour onto a baking pan or plate lined with plastic wrap). Then, cut it up into chunks, wrap and freeze. Good if you don’t have enough ice cube trays or small containers…