Emulsifiers: Egg Yolks

The particular emulsifier here is the lecithin (protein) found in egg yolks; this was the original emulsifier. It is still used as such, but it is not as strong as the previously discussed emulsifiers. The flavor they deliver has a more cherished quality (see Caramel Ice Cream; the amount of egg yolks is large, yet it can be reduced by adding other emulsifiers if a lower-fat ice cream is wanted).