Home Made Ice Cream Recipe Wanted NO EGGS
- Thread starter aumz
- Start date
Most shouldn't contain raw eggs, anyway my bog standard one.
Vanilla Ice cream
Ingredients:
1 pint milk
8 egg yolks
200g sugar
1 vanilla pod
1 pint double cream
1) Slice the vanilla pod in half, scrape the seeds out and place the entire pod and seeds with the milk in a pan, warm the milk up to just below boiling, switch off and allow the vanilla to infuse for about 20minutes.
2) cream the egg yolks and sugar together, remove the vanilla pod and whisk the milk into the egg yolks, return to the heat and warm until it thickens, do not boil or it will split. Once thicken turn off heat and allow to complete cool.
3) once cool whisk in the double cream and poor into an ice cream maker, when it starts clicking and the ice cream is mr whippy consistency poor into a container and place into the freezer.
Vanilla Ice cream
Ingredients:
1 pint milk
8 egg yolks
200g sugar
1 vanilla pod
1 pint double cream
1) Slice the vanilla pod in half, scrape the seeds out and place the entire pod and seeds with the milk in a pan, warm the milk up to just below boiling, switch off and allow the vanilla to infuse for about 20minutes.
2) cream the egg yolks and sugar together, remove the vanilla pod and whisk the milk into the egg yolks, return to the heat and warm until it thickens, do not boil or it will split. Once thicken turn off heat and allow to complete cool.
3) once cool whisk in the double cream and poor into an ice cream maker, when it starts clicking and the ice cream is mr whippy consistency poor into a container and place into the freezer.
It's a bit soft straight from the maker, so could do with another couple of hours in the freezer.
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For eggless, just whip some double cream with some sugar and vanilla until light (but not stiff) and wang it in the ice-cream maker. Best if you can eat it there and then because it will go very hard if you put it in the freezer.
Soldato
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Glaucus - yours looks rather yellow, is that just the pics? When I cream my egg yolks with sugar I whisk until they are white, helps with the texture
Soldato
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Yeah just mine has never come out like that, might be because you have a slightly higher egg ratio to the recipe I use I suppose
AN easy home-made ice cream recipe
Here is a chocolate ice cream recipe| home-made ice cream recipe for you !!
Ingredients
½ cup brown sugar
½ cup white sugar
2 cups of milk or half-and-half
1 teaspoon salt
2 tablespoons unsweetened cocoa powder (Recommend: Hershey)
2 ounces semisweet chocolate, chopped
2 cups heavy whipping cream
2 teaspoons vanilla extract
Directions:
Combine sugars, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Remove from heat. Stir in the chopped chocolate until chocolate is melted. Stir in the cream and vanilla extract.
Pour into ice trays and freeze for two hours or until frozen solid. Remove frozen cream from the ice trays and place in a food processor or a blender. Pulse until creamy. The ice cream consistency will be similar to "soft serve". For firmer ice cream, transfer the ice cream to a freezer safe container and freeze for at least 30 more minutes or until the ice cream reaches your desired consistency. ENJOY!
Here is a chocolate ice cream recipe| home-made ice cream recipe for you !!
Ingredients
½ cup brown sugar
½ cup white sugar
2 cups of milk or half-and-half
1 teaspoon salt
2 tablespoons unsweetened cocoa powder (Recommend: Hershey)
2 ounces semisweet chocolate, chopped
2 cups heavy whipping cream
2 teaspoons vanilla extract
Directions:
Combine sugars, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Remove from heat. Stir in the chopped chocolate until chocolate is melted. Stir in the cream and vanilla extract.
Pour into ice trays and freeze for two hours or until frozen solid. Remove frozen cream from the ice trays and place in a food processor or a blender. Pulse until creamy. The ice cream consistency will be similar to "soft serve". For firmer ice cream, transfer the ice cream to a freezer safe container and freeze for at least 30 more minutes or until the ice cream reaches your desired consistency. ENJOY!
Honeycomb ice-cream.
1pt Double cream, whipped to soft peaks
1 tin condensed milk, mixed gently into the cream
1x 4-pack Crunchies, crushed and mixed in
Going completely from memory, but I think that's all there is to it.
Cam replace crunchies with mint aero (etc) for different flavour.
1pt Double cream, whipped to soft peaks
1 tin condensed milk, mixed gently into the cream
1x 4-pack Crunchies, crushed and mixed in
Going completely from memory, but I think that's all there is to it.
Cam replace crunchies with mint aero (etc) for different flavour.
Caporegime
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You can make ice cream with eggs just fine and it won't be raw. Just make it like how you make custard.
Raw eggs are now fine for pregnant women according to the latest advice after changes made to the food chain.
I only found this out after a couple of months of pasteurising them at home in my water bath, some doctors/midwives seem to have missed the update though.
Oh and for something different with no eggs in why not try avocado and coconut ice cream:
http://www.davidlebovitz.com/2013/07/avocado-coconut-ice-cream-recipe/
It is by the person who wrote what a lot consider to be the ice cream bible. I intend to try it this week.
I only found this out after a couple of months of pasteurising them at home in my water bath, some doctors/midwives seem to have missed the update though.
Oh and for something different with no eggs in why not try avocado and coconut ice cream:
http://www.davidlebovitz.com/2013/07/avocado-coconut-ice-cream-recipe/
It is by the person who wrote what a lot consider to be the ice cream bible. I intend to try it this week.
Soldato
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- London
Another no egg option is the recipe from heston at home
