[net.veg] ice cream without raw eggs

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