EGGS IN ICE CREAM
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I understand the reason for cooking eggs used in ice cream but am wondering if there is a recipe for a 2 quart maker for vanilla and for pineapple ice cream without them. My recipe is: Pineapple
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Cat:3473a929-a609-4b85-8818-bf915c7505deForum:59404854-8b38-4e23-88ba-8630ea187629Discussion:a07c3543-81d1-41f9-aa74-98bcbf31c6f6

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EGGS IN ICE CREAM

posted at 4/10/2012 11:28 AM EDT
Posts: 36
First: 10/17/2011
Last: 2/28/2013
I understand the reason for cooking eggs used in ice cream but am wondering if there is a recipe for a 2 quart maker for vanilla and for pineapple ice cream without them. My recipe is:
Pineapple Ice Cream
INGREDIENTS:
3 beaten eggs, 2 cups milk, 1 cup sugar, 1 3/4 cups whipping cream and 8 ozs crushed pineapple undrained
DIRECTIONS:
-In a saucepan, cook the eggs and milk ocver low heat for 8 minutes or until thermometer reads 160* and mixture coats a metal spoon.
Stir in sugar until dissolved. Cool. Stir in cream and pineapple.
-Freeze according to manufactures directions.

Re: EGGS IN ICE CREAM

posted at 4/10/2012 3:05 PM EDT
Posts: 959
First: 1/20/2010
Last: 4/13/2014
Sounds really good I will try it this summer.

Re: EGGS IN ICE CREAM

posted at 4/10/2012 3:29 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
I have a cookbook that has quite a few recipes for ice cream that contain no eggs.
Strawberry or Raspberry Ice Cream
Hull 1 Quart of berries
Sieve them.
Stir in 7/8 Cup sugar
Chill thoroughly.
Combine with
4 Cups cream
Churn according to directions on your ice cream maker.

Vanilla Ice Cream
Scald over low heat but do not boil:
1 Cup of cream.
Stir in until dissolved:
3/4 Cup sugar
1/8 tsp salt
Chill mixture.
Stir in:
 1 1/2 tsp vanilla extract
3 Cups cream
Pour mixture into ice cream churn and follow manufacturers directions.

Both of these I found in my Joy of Cooking.

Re: EGGS IN ICE CREAM

posted at 4/10/2012 3:41 PM EDT
Posts: 36
First: 10/17/2011
Last: 2/28/2013
thank you so much. look forward to trying them. do you have a ny for eggless pineapple ice cream?

Re: EGGS IN ICE CREAM

posted at 4/10/2012 6:06 PM EDT
Posts: 1203
First: 9/10/2008
Last: 4/18/2014
Pineapple ice cream....sounds yummy! Please let us know how you make out!

Re: EGGS IN ICE CREAM

posted at 4/10/2012 6:13 PM EDT
Posts: 1038
First: 10/1/2008
Last: 4/19/2014
This is Alton Brown's recipe for "Serious" Vanilla Ice Cream.  I have made it and people loved it.  It makes only 1 quart, but I'm sure you could double the recipe.

2 Cups Half and Half
1 Cup Whipping Cream
1 Cup minus 2 Tablespoons Sugar
2 Tablespoons Peach Preserves ( not jelly)
1 Vanilla bean, split and scraped

Combine all ingredients ( includiing the bean and its pulp) in a large saucepan over medium heat.  Heat until 170 degrees or bring just barely to a simmer.  Remove from heat and allow to cool slightly.  Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.

Freeze mixture in ice cream freezer according to  units instructions.  The mixture will not freeze hard in the machine.  Once the volume has increased by 1/2-3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.  Yield 1 Quart

Hope this helps, it really is delicious!!

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