On 5/31/2012 2:16 PM, Steve Freides wrote:
> The King Arthur reference in the recent posting by "sf" caused me to go
> poking around their web site, and this recipe I found the
>
> http://www.kingarthurflour.com/recip...e-cream-recipe
>
> brings up a question - can you make good ice cream without eggs. I
> notice some interesting ingredients he
>
> *********************
> 2 cups coconut milk powder
> 1 cup hot tap water
> 1 cup heavy cream, chilled
> 3 tablespoons pastry cream filling mix
> 1/2 cup sugar
> 1/4-1/2 teaspoon extra strong coconut flavoring
> 1/2 cup shredded coconut (optional)
> *********************
>
> Coconut milk powder - sounds like it has the potential to help bind and
> thicken.
>
> Pastry cream mix - yet another ingredient with similar-seeming
> potential.
>
> Thoughts on whether one mix try pastry cream mix, whatever that is
> (please tell me) in an egg-less ice cream, and other thoughts on
> egg-less ice creams welcomed. It's getting to be warm here, which means
> it's getting to be time to break out the ice cream maker - not having to
> go through the custard step would mean we'd do it more often, I'm sure.

Sounds good, I love the flavor of coconut. You can also find many
eggless ice cream recipes on the Cuisinart web site. I've tried one so
far but it is a bit too sweet for me. It uses both sweetened condensed
milk and evaporated milk. Plus a cup of sugar. I could have done
without the sugar added at all. It's still good, though, just very very
rich. One note, it took a lot longer to churn in the frozen container
than the recipe said. I think I let it run for an hour before letting it
set up the rest of the way in the freezer.