Custard-Free ice cream recipe
- L Nov 16, 2004 01:05 PM
Does anyone have an ice cream recipe that doesn't require cooking of a custard base? I've randomly seen ones that only need evaporated milk, cream, and some other products but don't have any written down.
Barring the other recipes, I recommend making Indian Kulfi; it's a great twist in traditional ice cream.
there is a recipe for chocolate gelato from the sept. 2003 gourmet magazine, on epicurious.com. Just search on the homepage. i didn't know if i would be allowed to reprint it here.
many gelato's are egg free.
i just use the 'simple vanilla' recipe that came w/ my cuisinart ice cream maker - it's just cream, milk, sugar, and vanilla - if you're interested i'll look up the exact recipe when i get home. no cooking - it's so easy! and you can throw in chunkies at the end - nuts, cake bits, cookies, fruit, etc. it's not exactly gourmet, but it's simple and delicious!
This recipe is called "100 Year Old Recipe for Ice Cream." It is truly the most delicious vanilla ice cream I've ever had. It reminds me so much of the old fashioned vanilla ice cream we used to have when I was a kid (many, many, many, many years ago).
4 to 6 fresh eggs
1 can evaporated milk (tall can) plus one quart 1/2 & 1/2 or 5 cups of milk (I use the canned milk and 1/2 & 1/2 and I think this is what gives it the old fashion flavor)
2 1/4 cups heavy cream
1/2 teaspoon salt
4 1/2 teaspoons vanilla
Beat the eggs with the sugar until the mixture is thick. Add all of the other ingredients and mix well. Pour into a chilled ice cream freezer and freeze until ice cream consistency. Pack into a container and put into freezer for a couple of hours.
Note: This recipe makes a lot and will probably have to be done in batches. I usually halve the recipe and do two batches in my Cuisinart ice cream maker. I've never had any problem using the uncooked eggs.
I have a tiny little book called, "The Best of Ice Cream" (1994) that I probably picked up from the bargain section somewhere. I've made a couple of recipes from it, and they have turned out pretty good. There are THREE flavors that do not involve a custard/egg base. One is Italian: mocha gelato. The other two are called 'Philadelphia-style', as the book states that these "uncooked" ice creams originated there. Who knew? One is peach and the other is strawberry, and they primarily use just cream, sugar, and pure fruit--YUM! Given that my current favorite ice cream does not contain eggs, I'm thinking that this is the way to go...
So...either buy the book or let me know which ONE recipe you'd like me to pass on to get you started.