Ice Cream Recipes - Homemade, Gourmet, Egg-Free & More | Taste of Home (2024)

FAQs

Can you use egg substitute in homemade ice cream? ›

Eggless Ice Cream FAQs

Using cornstarch is a great option if you have an egg allergy, or want the flavor of the cream and vanilla to stand out more.

When it comes to great ice cream, cold temperatures and speed are your friends: the faster you bring your base from liquid to solid, the creamier it'll be. In a 2-quart unit, a typical batch of ice cream will take between 18 and 25 minutes to churn.

Homemade ice cream is a wonderful treat. Eggs add rich flavor and color, prevent ice crystallization and help create smooth and creamy ice cream.

In the United States, ice cream made with just cream, sugar, and a flavouring (usually fruit) is sometimes referred to as "Philadelphia style" ice cream. Ice cream that uses eggs to make a custard is sometimes called "French ice cream".

Cornstarch: Often used in non-custard ice creams, cornstarch mixed with milk helps thicken the base and create a smooth mouthfeel. Gelatin: Adding a small amount of gelatin to the ice cream mixture improves texture by reducing ice crystal formation and creating a smoother consistency.

Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.

The most common ones used in ice creams are guar gum, cellulose gum and carob bean gum. They are used to reduce ice crystal growth, deliver flavour cleanly, increase smoothness, body and creaminess and slow down melting. They also help hold the air bubble structure together and give the ice cream a better texture.

"You can also try diced pineapple tossed in li hing mui powder, which will add sweet, salty, and sour flavors to a simple bowl of vanilla ice cream." In addition to dried fruits, try tossing in chopped nuts, crushed cookies, bite-sized candies, or even bacon bits.

But sometimes you end up with an ice cream that tastes like scrambled eggs. This is most likely due to the cooking temperature being too high. When cooking your custard base, make sure the temperature of your custard does not go higher than 185°F (85°C).

Cornstarch

Using cornstarch to replace egg yolks is a great choice for desserts of all types, and can even work to thicken sauces too!

Does Häagen-Dazs have raw eggs? ›

All our eggs are completely pasteurized. Does Häagen-Dazs® contain real alcohol? Several Häagen-Dazs ice cream products contain alcohol, including our Spirits collection. The alcohol is used as an agent to carry flavor in our super-premium ice cream.

By adding a 30ml shot of vodka to the base of a 500ml ice cream recipe, the alcohol will become evenly incorporated into the mix, which will eliminate any chance of big crystal pockets or the ice cream setting as hard as a rock.

Whole milk – I don't recommend replacing it with reduced fat or skim. Whole milk's higher fat content ensures that the homemade ice cream comes out creamy, not icy. Cane sugar – For sweetness.

Air gives ice cream its softness. It keeps the ice cream pliable and makes it easy to scoop. The air also contributes greatly to texture and consistency.

In egg-free ice cream recipes like this one, you can get that same creaminess by using whole milk. While any kind of milk will work, the extra butterfat in whole milk (as well as the cream!) helps retain the texture of your ice cream while it's stored in the freezer.

Use pasteurized shell eggs or pasteurized egg substitutes in recipes calling for raw eggs. Use a recipe that contains a cooked custard base. The custard base must reach 160º F measured with a food thermometer, in order to kill the Salmonella Enteritidis.

Add extra egg yolks for a richer, thicker texture.

Egg yolks not only help make the ice cream thicker, but they also help reduce the amount of ice crystals that often form during freezing.

At Chapman's, we want to ensure that those who have an egg allergy can enjoy ice cream too. That's why we've added an Egg Free badge to our Markdale Creamery ice cream and our Super Premium Plus ice cream. Every batch is meticulously tested for egg containing ingredients before it leaves our facility.