Egg-Free Ice Cream Recipes and Tips

18 06 2012

A few 52 Scoops readers have recently asked whether I have any egg-free ice cream recipes.  So far, all of my recipes have eggs, since I love the richness and texture of custard-based ice cream.  But since I am quickly learning there are many ice cream lovers out there who are allergic to eggs or do not eat eggs, I’d like to offer some tips on how to modify 52 Scoops ice cream recipes so they are egg-free, as well as some general tips on successful egg-free ice cream making.  But first, a primer on the difference between ice cream made with and without eggs…

Egg vs. Egg-Free

Ice cream made with eggs is also known as French-style or custard-based ice cream.  It is made by combining eggs, sugar, and cream, and cooking it into a custard.  This style of ice cream has a richer and creamier mouth feel, a denser texture, and is more scoopable.

Ice cream made without eggs is also known as Philadelphia-style or American-style ice cream.  Egg-free ice cream has a lighter, more delicate texture.  It is faster and simpler to make and typically does not require any stove-top action.

Modifying 52 Scoops Ice Cream Recipes So They are Egg-Free

The 14 recipes I have posted to date all contain egg, and most have been prepared following this method:

  1. Combine eggs and sugar.
  2. Add most of the cream.
  3. Cook until it thickens.
  4. Remove from heat, add remaining cream, and place in an ice bath to cool.
  5. Stir in flavourings (unless recipe calls for flavourings to be added in the final moments of churning).
  6. Chill overnight.
  7. Churn.

After reviewing the ingredients and preparation methods of numerous egg-free ice cream recipes, I would suggest that most 52 Scoops ice cream recipes can be modified to be egg-free.  Omit the eggs from the original recipe and follow one of the general preparation methods listed below:

For recipes using only sugar as a sweetener:

  1. Combine the sugar and cream.
  2. Whisk thoroughly until the sugar is fully dissolved.  (Be patient and thorough here.  You do not want to eat grainy ice cream!)
  3. Stir in flavourings (unless recipe calls for flavourings to be added in the final moments of churning).
  4. Chill overnight.
  5. Churn.

For recipes using a liquid sweetener (i.e. honey, syrup) instead of, or in addition to, sugar as a sweetener:

  1. In a small saucepan, combine the liquid sweetener with 1/3 of the cream called for in the recipe.  Heat over medium-low heat until the liquid sweetener is dissolved into the cream, stirring constantly.  Let cool.
  2. Combine #1 above with any sugar called for and the remaining cream.
  3. Whisk thoroughly until the sugar is fully dissolved.  (Be patient and thorough here.  You do not want to eat grainy ice cream!)
  4. Stir in flavourings (unless recipe calls for flavourings to be added in the final moments of churning).
  5. Chill overnight.
  6. Churn.

52 Scoops Disclaimer!  I have not (yet) tested any of my recipes to be egg-free, so actual results might vary.  (But can you really go wrong when you churn sugar and cream together?!)  When I have the chance, I will go back and try egg-free versions of various recipes.  When I do, I will post an addendum, complete with a modified ingredient list, specific instructions, and Official Taster notes.  Egg-free ice cream recipes will be coded with an “E” (e.g. Classic Vanilla is coded #1, Egg-Free Classic Vanilla will be coded #1-E) and will be searchable under the category tag “egg-free”.  If you have the chance to adapt a 52 Scoops ice cream recipe to be egg-free before I get around to it, please let me know how it turns out — I’d love to hear from you!

I will also be developing recipes that will be egg-free from the get-go, so stay tuned.  I have an egg-free ice cream recipe in the test kitchen right now!

General Tips on Making Egg-Free Ice Cream:

- It goes without saying, always use the best quality ingredients you can find.

- Egg-free recipes tend to work best with fruit flavours (e.g. using fresh ripe fruit puree)

- Use superfine sugar, as it will dissolve much faster in the cream.  If you don’t have superfine sugar, use regular granulated sugar that has been pulsed in the food processor for a few seconds.

- Compared to custard-based ice cream, egg-free ice cream will freeze up harder and be less scoopable.  To achieve a more scoopable egg-free ice cream, you can add some alcohol to the mix.  One tablespoon of vodka per cup of cream used usually does the trick.  You can also try substituting some of the sugar with a liquid sweetener, such as a mild honey or maple syrup.

- Your best bet is to enjoy your homemade egg-free ice cream the same day it is prepared (four to six hours after freezing) when a softer texture is still maintained.  If you need to freeze the ice cream overnight or longer, do so in a shallow dish (an 8″ x 8″ glass dish works the best for 1 L of ice cream), and let the ice cream soften in the fridge for 30 minutes prior to scooping.

About these ads

Actions

Information

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




Follow

Get every new post delivered to your Inbox.

Join 110 other followers

%d bloggers like this: