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-

On Thu, 31 May 2012 14:16:50 -0400, "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-
>

Check out David Lebovitz for lots of great ice cream recipes. Here is
a vegan one - no eggs, no cream, although change outs for preferences
are indicated. He is always dependable for unusual and first rate
recipes.


Boron


http://www.davidlebovitz.com/2010/07...-cream-recipe/
Vegan Strawberry Ice Cream

Makes 1 1/4 quarts (1.25l)

Use very ripe, tasty strawberries for this. Rice milk has a neutral
flavor so the strawberries should really do most of the work in this.
I don’t strain out the seeds in this ice cream. But you can strain
them all out, or just some of them.

As mentioned, I did try soy milk and didn’t like the taste. But for a
richer ice cream, you can replace half of the rice milk with coconut
milk. For those who eat dairy, you can use heavy cream in place of the
rice milk.

I left the liquor optional because some people avoid alcohol, but it
does help keep the ice cream softer once frozen; since rice milk
doesn’t have the fat of cream, it helps to keep the ice cream
smoother. As mentioned, because this ice cream has much less fat than
traditional ice cream, it will become quite firm when frozen for a
long period of time. So eat it shortly after churning or remove it
from the freezer before scooping, to give it time to soften.

1 1/2 pounds (700g) fresh strawberries, rinsed and hulled
1/2 cup (100g) sugar (or 1/2 cup, 125ml agave nectar)
2 tablespoons honey
1 1/2 cups (375ml) plain rice milk
2 teaspoons fresh lemon juice
optional: 2 teaspoons kirsch, vodka, or orange liqueur, such as Grand
Marnier

1. Slice the berries and toss them with the sugar (or agave) and
honey, and let them macerate for one hour at room temperature.

2. Puree the berries and their liquid with the rice milk, lemon juice
and liquor, if using, with a standard or immersion blender.

You can puree it until completely smooth and strain out some or all of
the seeds by pressing the mixture through a mesh sieve. Or you can
leave it slightly chunky and omit straining it.

3. Taste, and add more lemon juice or liquor*, if desired.

4. Chill thoroughly, then freeze in your ice cream maker according to
the manufacturer’s instructions.

*You can add up to 3 tablespoons of liquor to this ice cream; the
alcohol softens the texture so the more you add, the less-hard the ice
cream will get.

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.

On Thu, 31 May 2012 14:16:50 -0400, "Steve Freides" >
wrote:


>brings up a question - can you make good ice cream without eggs.

Sure you can. I didn't save the eggless recipe I used to follow, but
it was very basic -- milk, cream, sugar, vanilla, dash of salt -- and
the ice cream was delicious. I know I found it online somewhere like
Cooks.com or Recipezaar. A disadvantage of the eggless ice cream was
that it melted and turned milky very quickly. I started making
French vanilla ice cream with eggs, which melts a little slower and
keeps a thicker consistency when it does melt.

Tara

On Thu, 31 May 2012 16:35:15 -0400, Tara >
wrote:

>On Thu, 31 May 2012 14:16:50 -0400, "Steve Freides" >
>wrote:
>
>
>>brings up a question - can you make good ice cream without eggs.
>
>Sure you can. I didn't save the eggless recipe I used to follow, but
>it was very basic -- milk, cream, sugar, vanilla, dash of salt -- and
>the ice cream was delicious.


Here is a collection of mine. Note that only two have eggs in them.
In the summer, I make a few variations when the local fruit is in
season.


Philadelphia Vanilla

This famous recipe, named after the city of Philadelphia that was once
the ice cream capitol of America, is simple to make and has a
particular delicate flavor. Its only ingredients are cream, sugar, and
flavoring.

6 cups of light cream
1 cup of sugar
3" vanilla bean or 1/2 teaspoon vanilla extract
Pinch of salt

Heat cream until almost boiling. Remove from heat and add sugar. Stir
until dissolved. Allow to cool, then scrape the seeds from inside the
vanilla bean, and add to the cream with salt. Stir again. Chill the
mixture, then pour into ice cream freezer and stir until very stiff.
Leave in freezer to ripen for a few hours before serving. Makes two
quarts.

Peach

Fresh fruits make healthful, delicious flavorings for homemade
icecreams. Raspberries or other full-flavored fruit can be substituted
for peaches in this recipe.

6 cups of light cream
1 1/4 cups of sugar
Pinch of Salt
1-2 cups of peach pulp

Heat cream to just below boiling point. Remove from heat, add sugar
and salt, and stir until dissolved. Add peach pulp when cool. Makes
two quarts.

Blueberry

For delicate tasting fruits with a high water content, such as
pineapples or blueberries used in this recipe, use 1 to 2 cups of
sweetened fruit per cup of cream.

6 cups of blueberries
1/3 cup of water
Juice of 1 large lemon
Pinch of salt
1 and 1/2 cups of sugar
3 cups of light cream

Simmer blueberries with water in covered pan until soft. Mash and
strain. Add lemon juice, salt and sugar. Allow to cool, then combine
with cream and stir-freeze. Makes 2 1/4 quarts.

Italian Chocolate

Whole eggs are added to Italian ice cream to give a richer flavor. The
whipped whites, folded in just before freezing, provide a light fluffy
texture.

6 eggs
Pinch of Salt
1 1/2 cups of sugar
1 qt of whole milk
3 oz unsweetened chocolate
1 qt of heavy cream

Separate the egg yolks and whites into different bowls, mix yolks,
salt, and 1 cup of sugar, and beat well. Heat milk until almost
boiling, add lumps of chocolate and stir until melted. Slowly stir
chocolate until melted. Slowly stir chocolate mixture into yolks.
Allow to cool. Beat egg whites until thick, add remaining sugar, and
continue beating until whites form peaks. Fold whites into cooled
chocolate mixture, add cream, then chill and stir-freeze. Makes 2 1/2
quarts.



French Strawberry

French ice cream made with heavy cream and the yolks of several eggs
is the most expensive recipe to make, but for many people its smooth,
rich flavor is the best.

6 egg yolks
2 cups of milk
1 cup of sugar
Pinch of salt
4 cups of heavy cream
2 cups of crushed strawberries
1 tbsp. lemon juice

Mix the egg yolks, milk, sugar, and salt in a double boiler and heat
to make a thick custard. cook until the mixture coats the back of a
wooden spoon evenly. Allow to cool. Add heavy cream. Pour into ice
cream maker and stir-freeze. Allow to ripen a few hours before
serving. Makes 2 1/2
quarts.


Easy Blackberry Ice Cream

(very popular in the Pacific NW since blackberries are everywhere). No
eggs, and no cooking.
Sorry, not non-fat because there is cream.

24 oz blackberries (2 bags, if you buy them frozen)
3/4 cup powdered sugar (sifted)
2/3 cup whipping cream
1 tsp lemon juice

Puree the blackberries in processor or blender. Strain to remove
seeds. Mix all ingredients, pour into ice cream maker, and process
according to manufacturer's instructions.

Transfer to separate container and freeze for about 2 hours before
serving.


For those who want less fat, try this recipe

Raspberry Sorbet.

Warning: this is RASPBERRY (potent)!

24 oz raspberries (2 bags, if you buy them frozen)
1 cup sugar
1 tbsp lemon juice
1 tsp vodka (optional)

Puree the raspberries in processor or blender. Strain to remove seeds.
Add sugar and blend until the sugar has completely dissolved.

Mix in lemon juice and vodka, pour into ice cream maker, and process.

Transfer to separate container and freeze for about 2 hours before
serving.


Cardiac Attack Vanilla Ice Cream

Recipe By : Rock & Kathy McNelly's Late Great Uncle Lloyd

12 Eggs
1 Pinch Salt
4 Ounces Vanilla
2 Pints Whipping Cream
2 1/2 Cups Sugar
Half And Half -- To Top

Add eggs to bowl and whisk in the salt, vanilla, whipping cream, and
sugar, and chill in freezer. Remove from freezer, stir to make sure
that everything is well mixed, and add to ice cream freezer. Fill with
half and half to about two inches below the top of the container,
cover with lid, and start to crankin'!




Cream Cheese Ice Cream

Recipe By : A $100 Better Homes and Gardens recipe

3 8 Ounce pkg's cream cheese,
1 softened
2 1/2 C sugar
4 eggs
2 Tb lemon juice
2 Ts vanilla
5 C light cream

In a large mixer bowl beat cream cheese and sugar with an electric
mixer on med. speed till smooth. Beat in the eggs, lemon juice, and
vanilla till combined. Stir in the light cream. Freeze in a 4 or 5 qt
ice cream freezer according to the manufacturers directions. Makes
about 3 qts.

Note: 1/2 cup contains 290 calories So rich and creamy it's just like
eating cheesecake.



Isabella's Aphrodisiac

Recipe By : Flora Isabella Castillo winner of the Epicurious Ice Cream

1 Tablespoon unsalted butter
1/2 Cup sliced almonds
1 1/2 Cups whole milk
4 egg yolks
3/4 Cup sugar
1/8 Teaspoon salt
2 Cups heavy cream -- chilled
1 Cup peeled and mashed rich ripe figs
1 Teaspoon vanilla

In a small skillet over medium heat, melt the butter. Add the almonds
and sauté until just golden. Remove the almonds and dry on paper
towel. Put aside for later. In a medium saucepan, over medium heat,
bring the milk to a simmer. Remove the pan from the heat and set
aside. In a stainless steel bowl, or double boiler, whisk the yolks
with the sugar and salt for 3 minutes, or until pale yellow. Add hot
milk slowly while whisking. Place the stainless steel bowl over a pan
of simmer water and cook whisking constantly, for 8 to 10 minutes, or
until the custard is thick enough to coat the back of a spoon. Remove
the custard from the water and stir in the chilled cream, mashed figs,
vanilla, and almond extract. Chill the mixture for 30 minutes, then
pour into an ice cream maker and freeze according to the
manufacturer's directions. Makes about 1 quart.
Flora Isabella Castillo First-prize winner of the Epicurious Ice Cream
Contest



Makes one gallon.

1 3/4 cups sugar
3 raw eggs
1 package (4 oz.) of vanilla Junket
1 lg. can of Pet Milk
2 sm. cans of Pet Milk
1 quart of milk
1 TBS. or more of vanilla extract
Water, as much as needed to finish off ice cream barrel to desired
level.

Remember that you don't fill barrel all the way to the top. Leave a
couple of inches for expansion of the ice cream as it freezes. This
recipe is the best I've ever made for a down home, homemade flavor.
However, it is not for folks that are afraid of raw eggs.

Another Gaulden original, for better or worse.
Danny


Banana Ice Cream

Ingredients:
2 cups Milk
2 cups Whipping cream
2 Eggs -- beaten
1 1/4 cup Sugar
2 medium Ripe bananas -- peeled
1/2 teaspoon Vanilla
1/4 teaspoon Salt
1/8 teaspoon Ground nutmeg

Directions:
Ina saucepan combine milk, cream, eggs, and sugar.
Cook and stir over low heat until mixture thickens slightly and coats
the back of a spoon. Cool to room temperature.
Puree bananas in blender ( 1 cup). Combine cooled custard, bananas,
vanilla, salt and nutmeg. Pour into freezer container. Freeze
according to manufacturer's directions.
Recipe URL:
http://www.cdkitchen.com/recipes/rec...Cream372.shtml

On 6/1/2012 10:15 PM, Ed Pawlowski wrote:

> Here is a collection of mine. Note that only two have eggs in them.
> In the summer, I make a few variations when the local fruit is in
> season.

All saved, thank you! I recently bought an ice cream/frozen yogurt
maker and am on the lookout for recipes so this is great.

On 02/06/2012 2:23 PM, Cheryl wrote:
> On 6/1/2012 10:15 PM, Ed Pawlowski wrote:
>
>> Here is a collection of mine. Note that only two have eggs in them.
>> In the summer, I make a few variations when the local fruit is in
>> season.
>
> All saved, thank you! I recently bought an ice cream/frozen yogurt maker
> and am on the lookout for recipes so this is great.

If you got a Cuisinart, the recipes in their manual are excellent.

On 6/4/2012 12:12 PM, Dave Smith wrote:
> On 02/06/2012 2:23 PM, Cheryl wrote:
>> On 6/1/2012 10:15 PM, Ed Pawlowski wrote:
>>
>>> Here is a collection of mine. Note that only two have eggs in them.
>>> In the summer, I make a few variations when the local fruit is in
>>> season.
>>
>> All saved, thank you! I recently bought an ice cream/frozen yogurt maker
>> and am on the lookout for recipes so this is great.
>
> If you got a Cuisinart, the recipes in their manual are excellent.

I did, and I've flipped through it. It also came with a DVD but I
haven't looked at that yet.

Steve Freides > wrote:

> brings up a question - can you make good ice cream without eggs.

Most assuredly. See, for example,
<http://groups.google.com/group/rec.food.cooking/msg/2cd5de4352b9662e>

Victor

Steve Freides wrote:
>
> brings up a question - can you make good ice cream without eggs.

Why not, most ice creams contain no eggs.
I don't like French style ice cream, it's more a custard... first time
I tasted French vanilla I almost gacked.

On 31/05/2012 7:17 PM, Brooklyn1 wrote:
> Steve Freides wrote:
>>
>> brings up a question - can you make good ice cream without eggs.
>
> Why not, most ice creams contain no eggs.
> I don't like French style ice cream, it's more a custard... first time
> I tasted French vanilla I almost gacked.
>
>

Yet, so many recipes for ice cream call for egg yolks.

Dave Smith wrote:

> Yet, so many recipes for ice cream call for egg yolks.

You don't like custard? Izzat whacher sayin'?

On 31/05/2012 7:56 PM, George M. Middius wrote:
> Dave Smith wrote:
>
>> Yet, so many recipes for ice cream call for egg yolks.
>
> You don't like custard? Izzat whacher sayin'?
>


Not at all. I love custard. Most ice cream is eggs. This is not the time
that Sheldon has claimed that there is no egg in ice cream, yet I have
been making my own ice cream for some time and most recipes call for egg
yolks.

On 5/31/2012 8:16 AM, 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-

Some people consider ice cream with eggs to be frozen custard. Eggs are
mostly put in the mix to act as a stabilizer which isn't as important if
you're going to make your own ice cream. OTOH, some folks like frozen
custard.

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.

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?

On Jun 1, 3:26*pm, Brooklyn1 <Gravesend1> wrote:
> 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?- Hide quoted text -
>
> - Show quoted text -

Regular all-purpose flour. I don't have an ice cream recipe handy but
here's the cream filling recipe. The filling is used in making
whoppee pies. It's from a 1964 cookbook. I had my doubts but it's
actually pretty good.

4 heaping tablespoons flour
1 cup milk
1/2 cup butter (if using unsalted butter add in a pinch of salt)
1 cup vegetable shortening
1 cup sugar
1 teaspoon vanilla
Whisk together the flour and the milk. Bring to a boil and cook until
thick. It should look like library paste. Let cool. Cream butter,
shortening, and sugar together with an electric mixer for a good 5
minutes. Add in the cooked milk and flour mixture and beat at high
speed a good 5 minutes more. The longer you beat it the creamier it
becomes.

The flour keeps the filling from having that greasy mouth feel you
would get if you had used just shortening and sugar. It tastes best
after it's been refrigerated for a day and the sugar has fully
dissolved and the flavors are all incorporated. The recipe goes on to
state that the filling is much like ice cream when served frozen. I
wouldn't want to serve it as ice cream but it does make a good cream
filling for things like cakes or cream filled cookies. You can use it
to make your own cream filled cupcakes or Twinkies.

Sorbet recipes and sherbet recipes are usually eggless.

Here's a basic ice cream that is also eggless -

2 C whole milk
2 C heavy cream
1 C sugar
1/4 t salt
2 t vanilla extract
optional - 2 C mashed fruit for fruit ice creams

Stir together all ingredients until well combined and sugar is dissolved.

Pour into ice cream freezer and freeze following instructions.

----

If you like frozen yogurt my favorite recipe is

1 quart plain yogurt
1 C sugar
1 C mashed fruit

Stir together until well blended and freeze in an ice cream maker.


marcella

On Thu, 31 May 2012 14:16:50 -0400, "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

<laughing> Now you've gone and done it. Powdered coconut milk sounds
like a must have for my kitchen! I will search for a while and see if
I can find it locally before I order it online. Thanks for mentioning
the product.

A friend who lives across the Bay, just brought me a pound of almond
paste from the bulk section of a grocery store in her city, so
anything is possible.

--
Food is an important part of a balanced diet.

On 6/1/2012 8:14 PM, sf wrote:
> On Thu, 31 May 2012 14:16:50 -0400, "Steve >
> 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
>
> <laughing> Now you've gone and done it. Powdered coconut milk sounds
> like a must have for my kitchen! I will search for a while and see if
> I can find it locally before I order it online. Thanks for mentioning
> the product.
>
> A friend who lives across the Bay, just brought me a pound of almond
> paste from the bulk section of a grocery store in her city, so
> anything is possible.
>

My guess is that most powdered coconut milk is really finely ground
dried coconut meat with sugar, sometimes with powdered milk. I used to
get a two pound bag of Noh's Hawaiian Haupia mix from Costco. Mostly I'd
use it for making coconut pancakes. That contained powdered coconut,
sugar and cornstarch. Ideally I'd like to find a product that similar
with a minimal amount of cornstarch.

Coconut Snow was a pretty tasty coconut powder but I don't believe they
make it anymore. Powdered coconut is good stuff!