Homemade Ice Cream With Eggs

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What Can I Use In Place Of An Egg

Recipes for Cooked Homemade Ice Cream With Raw Eggs

Use an egg whisk as a water separator. This will help remove any egg residue from dishes.

Try using an automatic or manual blender. This will make blending the food much easier and less dirty.

Use cooked or scrambled eggs instead of fresh ones. Cooked eggs are already cooked, so they wont contaminate your food with the eggs of another species. Scrambled eggs are also easy to clean, since they are already broken up into small pieces.

Do I Need To Use Eggs In Ice Cream

Why does one recipe for ice cream melt fast and loose, while another stays cool and scoopable after resting on the counter for 15 minutes? Why are some ice creams so dense and rich that you almost have to chew them? And why do some ice creams taste full-bodied and almost warm while others are dead-ringers for frozen cream?

The answer, at least a partial one: eggs.

Eggs, specifically egg yolks, play several roles in homemade ice cream. You can make tasty ice cream without them, but there’s a reason that almost every recipe published in the last 50 years calls for them. Here’s why:

After water, egg yolks are mostly fat and protein. Fat, which freezes differently and less hard than water, makes ice cream soft and creamy. Protein is more valuable as it’s cookedwhen heated, egg proteins coagulate into a thick gel which, if you could zoom in on them at a microscopic level, would resemble a mesh of fibers. Water gets trapped in this mesh like dryer lint in a lint tray, and when it’s trapped and surrounded by protein, it can’t form chunky ice crystals. No chunky ice crystals = smooth, creamy ice cream.

But wait, there’s more! Egg yolks also improve the stability of an ice cream, reducing its tendency to melt before you can get it from freezer to cone to mouth. This also means that egg yolks prolong the shelf life of ice cream in a freezer, since they inhibit the thaw-re-freeze cycle that ruins ice cream’s creamy texture.

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Ice Cream Maker Recipes

Here’s a collection of our favorite ice cream maker recipes.

To start off our list of favorite homemade ice cream maker recipes, we’re sharing this homemade Black Walnut Ice Cream.

It’s a rich, creamy, French-style churned ice cream featuring the bold, nutty flavor of a special ingredient, wild black walnuts, but you can use regular walnuts if you like.

This homemade ice cream is super simple to make at home, and it’s full of yummy flavors.

Delicious and seasonal, Pumpkin Pie Ice cream is a traditional, French-style, churned ice cream recipe that’s perfect for fall so we couldn’t leave it out of our list of favorite homemade ice cream recipes for ice cream maker.

Creamy, silky, pumpkin pie ice cream is swirled with crisp gingersnap cookies to make this recipe extra special.

This traditionally churned, French style, Toasted Almond Ice cream recipe features a rich, creamy base flavored with toasted almonds, and a crunchy texture from even more toasted almonds.

It’s one of our favorite homemade ice cream maker recipes.

And speaking of favorite homemade ice cream recipes, Mississippi Mud Ice Cream holds all of the deliciousness you’d expect from a Mississippi Mud pie, including cookies, chocolate, coffee, and cream.

This Philadelphia style churned ice cream recipe is egg-free and easy to make. This is a great homemade ice cream recipe to start with when learning how to make ice cream.

Also Check: How Much Carbs In Eggs

Fond Memories Of Stopping For Ice Cream Cones

Growing up as an Amish kid, we didn’t get to eat ice cream very often. There were twelve of us in our family, so you can imagine that it took a gallon of ice cream for all of us to get a bowl. And we didn’t have money to splurge on ice cream. So it was a rare treat.

One of my uncles and aunts lived about two hours from us. And once in a while we hired a taxi driver and went to visit them, along with another uncle and cousins. Once, we stopped for ice cream on the way home and soon got into the habit of stopping every time.

We kids always looked forward to this. And every time we went somewhere in a taxi van with my uncle, we chanted the famous line, “I scream, you scream, we all scream for ice cream!”

I’ll never forget those days, and how special it was to get an ice cream cone.

Qt Homemade Ice Cream Recipe

Rich and smooth homemade chocolate ice cream, packed with crushed Mini ...

This Amish ice cream recipe begins with about 2 quarts of homemade ice cream base. But after churning, it yields almost 4 qt. of ice cream .

You will need an ice cream maker to churn the ice cream. I use an electric Oster 4 qt. bucket ice cream maker and I’ve been happy with it so far.

You will also need ice cream salt/rock salt to add to the ice when freezing the ice cream. And follow the instructions with your ice cream maker to churn the ice cream.

When finished churning, you will have a soft-serve ice cream , but if you prefer firmer ice cream, go ahead and put it in the freezer for an hour before serving.

It gets pretty hard when frozen for a long time. So you may want to remove it from the freezer for a while before serving, to allow time for it to soften a bit.

If you try this Amish ice cream recipe and enjoy it, leave me a comment below. And let me know what kind of ice cream you made.

Also Check: Recipe For Eggs And Spinach

How To Make Ice Cream In A Kitchen Aid Mixer:

  • First, freeze the bowl to your ice cream maker for 24 hours.
  • Prepare the Ice Cream Custard: Beat the eggs and sugar until pale and thick.
  • Next, pour in the cream, milk, and vanilla. Beat well.
  • Refrigerate or chill the ice cream mixture before churning in the ice cream maker. Doing so will thicken the ice cream properly and wont be a wet mess.
  • Churn your cold ice cream custard in the frozen bowl over low speed for 25-30 minutes. Ice cream will look gritty and be the consistency of a soft-serve ice cream. Transfer to a container, cover, and freeze until firm.
  • Scoop into cone or bowl and enjoy!
  • Does Baskin Robbins Ice Cream Contain Eggs

    Since Häagen-Dazs ice cream first hit the market in 2003, many people have been asking whether or not it contains eggs. At the time, there was no clear answer and many companies argued that they did not.

    More recently, however, Häagen-Dazs has come out and said that all of their products do contain eggs. This news is likely to bring a lot of new customers to the company as well as scrutiny from those who believe that any product with eggs should be avoided.

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    How Do You Make Homemade Ice Cream Smooth

    How to thicken homemade ice cream is a question that many people are curious about. There are many ways to make it, so it really depends on what you have on hand and how much time you want to spend making it.

    The following is a simple method that will thicken homemade ice cream in just a few minutes.

    How Do You Make Homemade Ice Cream Creamy And Not Icy

    How to Make Homemade Vanilla Ice Cream (No eggs needed)

    Making homemade ice cream is a fun and rewarding task that can be done in a few easy steps. By following these simple guidelines, you can make your ice cream creamy and not icy. Here are some tips to help you get started:

    Use a heavy cream base: When making homemade ice cream, the key to success is using a heavy cream base. This will result in a richness and body to the ice cream.

    Avoid skimmed milk: If you use skimmed milk, your ice cream will have an icy appearance and be less creamy. Be sure to use full-fat milk when making homemade ice cream!

    Constant agitation is necessary:Keeping the churned mixture consistent throughout production will result in creamy, smooth ice cream without any harsh edges or clumps. Make sure to stir often during this process!

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    How Do I Scoop Hard Ice Cream

    There are a couple of methods for scooping hard homemade ice cream. First, you can allow the ice cream to sit at room temperature for 15-20 minutes before scooping. You can also use a heated ice cream scooper. We prefer to set a metal ice cream scooper in hot water for 5 minutes, dry the ice cream scoop, and use it to scoop ice cream.

    What’s your favorite homemade ice cream recipe? Let us know in the comments below.

    • Cuisinart 2QT Ice Cream Maker – Works with ice cream, sorbets, and frozen yogurt.
    • Loaf Pan – You can use any 9 x 13 loaf pan or a shallow pan, but we like this one.
    • Ice Cream Scoop – Make sure you have a good ice cream scoop. This is one of our favorites.
    • Ice Cream Bowls – You can use any bowl, but we think these are fun.
    • Ice Cream Containers – We love keeping a couple of ice cream containers on hand for when we make homemade ice cream.

    Note: Each of these links will take you to the exact product on Amazon. As an Amazon associate, I earn a little from each qualifying purchase.

    LET’S GET SOCIAL, you can follow us on or leave a comment below if you have any questions.

    Does Vanilla Ice Cream Contain Egg

    Ice cream is one of the most popular food items in the world. The popularity of ice cream is due to its many health benefits, including weight loss and improved mental health.

    However, not everyone is familiar with the number of eggs in ice cream.

    This article will explore how many eggs are in ice cream and what other benefits they may have.

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    Homemade Green Ice Cream

    1. Separate the egg white and the yolk, add the egg yolk, white sugar, and milk and stir evenly

    2. Put the beaten egg liquid on a small fire to heat up, just remove it from the fire, dont boil it

    3. Pour out the egg and milk, add green juice and stir to make a paste

    4. Whip the whipped cream and egg whites, the whipped state feels about the same consistency as the green custard

    5. Pour the green juice and egg liquid into the whipped cream, stir well and put it in the refrigerator to freeze

    6. After freezing, the delicious green ice cream is ready!


    1. The egg liquid should be stirred continuously during the whole heating process, and keep it in a state of unopened, until the slurry is thick, turn off the heat 2. When freezing, take it out every 40 minutes and stir evenly. After stirring 4 times, it can be put into a sealed box and stored for freezer.

    Make The Ice Cream Custard

    mini egg vanilla ice cream

    Start by adding the egg yolks and sugar to a medium saucepan. Whisk the until its a light yellow color and is well combined.

    In another small sauce pan, heat the whole milk over medium-low heat until it just begins to simmer. Do not stir the milk.

    Then gradually add the heated milk to the pan with the egg and sugar mixture and stir constantly. Return the combined mixture to heat until it reaches 165º F, but do not allow it to come to a boil. As soon as it reaches the correct temperature, remove it from the heat.

    Pour custard base into an airtight container and store in the refrigerator until it chills to 65º F. The longer the custard base chills, the creamier your ice cream will be.

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    Freezer Full Of Homemade Ice Cream Is Always A Treat


    A freezer full of homemade ice cream is always a real treat. Once the temperatures warm up, its time to retrieve the freezer from the attic, grab your recipe and start making plans for a bowl of homemade ice cream.

    If your favorite ice cream recipe calls for uncooked eggs, it is time to think about revising your recipe or trying a new one. Raw eggs in the recipe may contain Salmonella, that can cause food borne illness. Not all eggs contain salmonella, but there is no way to be sure by looking.

    Some are under the false assumption that freezing temperatures of the ice cream will kill the salmonella bacteria. This is false. Although the salmonella bacteria will not grow below 40 degrees F., freezing does not destroy those organisms already present in the raw egg.

    If you wont give up grandmothers ice cream recipe that contains raw eggs, revise it to use pasteurized eggs. Pasteurized eggs have gone through a process that destroys the salmonella bacteria but does not cook the eggs or affect their color, flavor, appearance, nutritional value or functional properties.

    These eggs in the dairy case are packaged in a container that resembles a small milk carton. They can be used just as you would use your fresh, whole eggs. Be sure the pasteurized egg product is the whole egg, and not just the egg whites, or you will not get the rich, creamy texture of the ice cream that you are looking for.

    Homemade Vanilla Ice Cream

    1/2 teaspoon salt

    Yields 5 quarts.

    Can You Make Ice Cream Without Cooking

    As I mentioned above, most homemade ice cream recipes begin with a cooked custard base. However, it is entirely possible to make ice cream without cooking!

    To remove the need for cooking, simply remove the eggs. That said, many people find gently warming the milk to dissolve granulated sugar is helpful.

    But, not all ice cream connoisseurs do that. In fact, some simply whisk the cream, milk, and sugar until the sugar dissolves.

    Another option is to also eliminate the sugar and use maple syrup instead .

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    Homemade Ice Cream Recipe

  • Pour 1 cup of the cream into a saucepan and add the sugar, salt. Scrape the seeds of the vanilla bean into the pot and then add the vanilla pod to the pot.
  • Warm the mixture over medium heat, just until the sugar dissolves. Remove from the heat and add the remaining cream, milk, and vanilla. Stir to combine and chill in the refrigerator.
  • When ready to churn, remove the vanilla pod, whisk mixture again and pour into ice cream maker. Churn according to the manufacturers instructions.
  • Transfer the finished ice cream to an airtight container and place in the freezer until ready to serve.
  • How Do You Thicken Homemade Ice Cream

    Homemade Vanilla Ice Cream Recipe | No Eggs

    It can be difficult to make the perfect batch of ice cream, so its important to follow these tips to help make your ice cream thick and creamy. Here are four easy methods to get started: 1) Use a food processor to blend the ingredients together until theyre smooth 2) Use a blender or immersion blender to blend the ingredients together until theyre smooth 3) Use an electric mixer with whip attachment to mix the ingredients together until theyre smooth.

    However, each method has its own advantages and disadvantages. If you want your ice cream to be thick and luxurious, use one of the more efficient methods.

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    What Other Variations Can I Make

    • Cookies & Cream Ice Cream: After freezing in an ice cream freezer, layer 1 cup crushed Oreo cookies with ice cream in a freezer container freeze until firm.
    • Chocolate Ice Cream: Melt 2 cups semisweet chocolate cool to room temperature. Whisk melted chocolate into egg yolks before whisking a small amount of hot cream mixture into yolks. Proceed with recipe as directed.
    • Strawberry Ice Cream: In a small bowl, crush 2 cups sliced fresh strawberries with 1/4 cup sugar. Stir into cooked custard as it cools in a pan of ice water. Proceed with recipe as directed.

    How To Pasteurize Eggs For Ice Cream

    To convert a raw egg ice cream to a cooked version, simply warm the milk and cream portion of your recipe and add your beaten egg yolks. Stir well. Use a thermometer for extra insurance and heat your mixture to 160 degrees. You now have a custard. Let it cool and place it in the refrigerator. Besides the extra cooking step, you need to allow time for your mixture to get cold again. Try to make it in the morning of your big ice cream day so that it will be cold when you need it. If you need the custard more quickly, immerse it in a bowl of crushed ice and water.

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    S For Making Homemade Ice Cream Without Eggs:

    • Old-Fashioned Ice Cream Maker This type of ice cream maker uses ice and salt to surround a metal container in order to freeze the ice cream. They come in electric and hand churn models. These are usually the best option for making large batches of ice cream.
    • Freezer-Bowl Ice Cream Maker Best for smaller amounts, these ice cream makers contain a bowl that must be frozen before use. These are also available in hand churn and electric models. They are usually budget-friendly and allow you to make ice cream in 30 minutes or less.
    • Freeze and Stir Method The mixture is poured into a bowl and placed in the freezer. Stir every 30 minutes or so. This takes a long time and does not work very well for ice cream without eggs.
    • Plastic Bag Method Another no machine method, requires you to place mixed ingredients inside a quart-size ziptop bag and squeeze out all the air. Place this bag inside another ziptop bag. Then, place inside a large gallon-size ziptop bag and fill with 4 cups crushed ice and 4 tablespoons coarse salt. Squeeze out the air and seal tightly. Wrap with a towel and shake vigorously, then massage the bag until ice cream freezes. This does not always yield the best texture but works in a pinch if you do not have an ice cream maker available.

    Because ice cream can become icy if made too slowly, we suggest using an ice cream maker that allows you to make the ice cream in the shortest amount of time.

  • Add the sea salt and vanilla. Stir again.

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