On Fri, 1 Jun 2012 11:55:47 -0700 (PDT), "
> wrote:

>On May 31, 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.
>>
>> -S-
>
>Many old fashioned ice cream recipes use flour as a thickener instead
>of or along with eggs. The mixture still has to be cooked though.
>I've made a cream filling recipe that calls for flour and once it's
>cooked, you'd never guess there was flour in it. The flour acts as a
>thickener and as an emulsifier.

Wht kind of flour?