When it comes to ice cream, I’m a sucker. When I was younger, I remember scooping large scoops of whatever ice cream we had on hand into a bowl, adding m&ms (no “Smarties” please), and mixing it up into a soup and drinking it. Anyone else? Or was it just me?
At any rate, these are the kinds of memories I want to instill in my children. So you would imagine my dismay, when my wife and I learned that our youngest son, O, had an egg allergy! Was he to be subjected to an ice-creamless, childhood?! Not if I could help it!
So I set out to find an eggless, ice cream recipe and was pleased to find such a thing exists! Enter the 4-Ingredient, Eggless Ice Cream Recipe. Simple, tasty, and you hardly miss the egg! The recipe is a riff-off Martha Stewart’s recipe, as I wanted a creamy texture without as much fat in it. What resulted was a close-to-soft-serve sort of dessert (even after freezing overnight!), that was cream
Ingredients
- 2 cups whip cream (or “heavy cream”)
- 2 cups whole milk
- 2/3 cups sugar
- 1 tsp salt
- Flavourings of your choice (work 1 tsp as a time and adjust to your liking)
Steps:
- Mix everything together in pot and heat through
Now this is where I diverged from Martha’s recipe. I wanted to make sure that the resulting ice cream was in no way grainy. I mean, who wants grainy ice cream!?
2. Steep your flavourings in cream base
If you want to go basic, add 1 tsp of vanilla or 1 tsp of peppermint extract.
If you want to try your hand at mint or coffee, start off with a couple of Tbsp until you have the concentration of flavour you desire. With my fresh mint, I steeped for about 4 mins.
*if using fresh mint, make sure not to squeeze the leaves against the side to “extract more flavour”. What results is a more bitter and acrid tasting ice cream = no bueno.
3. Churn your ice cream as per ice cream maker instructions
With my model (Cuisinart ICE-21C), it was as simple as turning it on and pouring the base into the ice cream maker. After about 15-20 mins of churning you’ll have a thick ice cream that is ready to be consumed right away, or frozen for later use.
Quick Tips:
- If you’re adding mix-ins, add them closer to the end of the churning process. This will ensure your mix-ins remain integrous in the freezing process.
- Sweeten more than you think. When food is frozen, flavours are always dulled down by the freezing process. Therefore, when making ice cream, you almost want to overseason so the flavour comes through!
Results
What results is pretty delicious ice cream. The ice cream is simple but decadent. It’s creamy without being overly so. It’s smooth and satisfying. This ice cream recipe is definitely going to be in my back pocket for many years to come. If you’re looking for a straightforward recipe without all the fuss of egg separation anxiety, then this is the recipe for you.
Enjoy!
thecultureofcookery.com 