jacobson@fluke.UUCP (David Jacobson) (03/01/86)
I'd like to make homemade ice cream (its really getting spring-like here in Seattle), but most all home ice cream recipies call for raw eggs. While I'm a lacto-ovo vegetarian, raw eggs are a little more than I'm comfortable with. I've tried just making it with half and half, sugar, and fruit. But then the results must be kept very cold to not be quite soft. I've noticed that the good commercial ice creams contain thickeners like guar gum or locust bean gum or carageenan (sp?). Our ice cream freezer (a White Mountain) claimed that its maker sold little cartons of ice cream stuff, which contained non-fat dry milk, plus some of those thickeners. (I know its out of a box, but it doesn't seem at all harmful.) However, I've never seen any for sale around here. Does anyone know how home people can make it thicker? Or alternatively, does anyone have a recipe for home made ice cream that doesn't call for raw eggs? -- David Jacobson ...ihnp4!uw-beaver!fluke!jacobson
jin@hropus.UUCP (Jear Bear) (03/04/86)
All the recipes I use for homemade ice cream call for cooked eggs (as a custard). I'm not very trusting of my memory but I believe that this is _Joy_Of_Cooking's_ Delmonico Ice Cream I divided by 2: 1 egg yolk 3 oz sugar 1 cup milk 1 1/2 tsp vanilla extract (I've also used 2 inches of a vanilla bean, split) pinch (1/16 tsp) salt 1 cup whipping cream Beat egg yolk. Scald milk and sugar. *Slowly* wisk milk mixture into egg yolk. Return to saucepan and cook slowly, wisking constantly, until mixture is thickened. If using vanilla bean add while cooking. Cool mixture in 'fridge overnight (groan, no implulsive ice cream with this recipe, perhaps you can try cooling the pan in an ice water bath). The next day scrape seeds from vanilla bean discarding the pod (I once dropped a piece of the bean into what became chocolate chunk ice cream, no one complained, I think the pod gets rather soft). Depending on you freezing method either whip the cream or add it unwhipped to the custard and freeze. Enjoy, and check my memory against _Joy_. -- Jerry Natowitz ihnp4!houxm!hropus!jin The Master Baker
kaepplein@amber.DEC (03/07/86)
A far heathier alternative to ice cream is something I make in my Champion juicer by sending frozen bananas (peel & freeze) through it. What emerges has the consistancy of soft-serve ice cream and tastes like banana! Carob powder can be added for variety. I havn't tried mixing in other frozen fruit yet, but plan to soon. No additives, preservatives, or dairy products needed, just fairly ripe bananas. Mark Kaepplein (decwrl!dec-rhea!dec-amber!kaepplein) Kaepplein@dec.ARPA