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Susan M. Morgan, CFCS, M.Ed.
County Extension Agent
Family and Consumer Education
Bolivia, NC 28422
August 2004
MAKING HOMEMADE ICE CREAM WITHOUT USING RAW EGGS
In the hottest part of the summer, August, many of us like to enjoy homemade ice cream for a nutritious and cool dessert. Even those who want to reduce sugar can use a non-nutritive sweetener and make one of these delicious desserts. Many of the old fashioned recipes used raw eggs in the mix; be sure to protect yourself from the danger of possible Salmonella infection by using a homemade ice cream recipe made with a cooked egg base, commercial PASTEURIZED egg substitutes, or without eggs. Egg mixtures used in making cooked bases for ice cream are safe if they reach 160°F when tested with a thermometer. At this temperature, the mixture should coat a metal spoon.
Here are three possible recipes for you.
Eggless Vanilla Ice Cream
- 2 cups Milk
- 1 cup Sugar
- 2 cups Whipping Cream or Half-and-Half
- 2 teaspoons Vanilla
Combine ingredients and stir briskly about two minutes until sugar is dissolved. (Undissolved sugar crystals may be a cause of large ice crystal formation.) Pour into a 1-gallon ice cream freezer can and freeze according to manufacturer's directions.
Frozen Custard Ice Cream
Makes 1 1/2 to 2 quarts
- 6 Eggs
- 2 cups Milk
- 3/4 cup Sugar
- 2 to 3 tablespoons Honey
- 1/4 teaspoon Salt
- 2 cups Whipping Cream
- 1 tablespoon Vanilla
- Crushed Ice
- Rock Salt
In medium saucepan, beat together eggs, milk, sugar, honey, and salt. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F. Cool quickly by setting pan in ice or cold water and stirring for a few minutes. Cover and refrigerate until thoroughly chilled, at least 1 hour. When ready to freeze, pour chilled custard, whipping cream, and vanilla into 1-gallon ice cream freezer can. Freeze according to manufacturer's directions using 6 parts ice to 1 part rock salt. Transfer to freezer containers and freeze until firm.
Banana Nut: Reduce vanilla to 1 1/2 teaspoons. Cook and cool as above. Stir 3 large ripe bananas (mashed) and 1/2 cup chopped toasted pecans into custard mixture. Freeze as above.
Cherry: Reduce vanilla to 1 teaspoon. Add 2 tablespoons almond extract. Cook and cool as above. Partially freeze. Add 2 pounds pitted pureed dark sweet fresh cherries OR 1 can (16 to 17 oz.) pitted dark sweet cherries, drained and chopped. Complete freezing.
Chocolate: Add 3 squares (1 oz. each) unsweetened chocolate to egg mixture. Cook, cool, and freeze as above.
Plum: Reduce vanilla to 1 teaspoon. Cook and cool as above. Partially freeze. Add 1 1/2 pounds pitted pureed ripe fresh plums. Complete freezing.
Strawberry: Omit vanilla. Cook and cool as above. Partially freeze. Add 2 cups sweetened crushed fresh strawberries. Complete freezing.
Egg Beaters® Ice Cream
- 1/2 cup Granulated Sugar
- 2 cups Cold Whole Milk
- 2 cups Cold Whipping Cream
- 1/2 cup Egg Beaters®
- 2 tablespoons Vanilla Extract
Combine sugar, milk, cream, egg product, and vanilla in a medium-sized bowl. Stir until sugar is dissolved.
Freeze at least 4 hours.
The information presented is for educational purposes only. References to trade names are made with the understanding that no discrimination is intended and no endorsement by North Carolina Cooperative Extension Service is implied.
Susan Morgan is Extension Agent for Family and Consumer Education for the North
Carolina Cooperative Extension Service in Brunswick County. For more information or
questions, contact Susan at (910) 253-2610 or P. O. Box 109, Bolivia, NC 28422.
Please e-mail Susan Morgan,
CFCS, M.Ed., County Extension Agent, Family and Consumer Education for
further information or assistance.
Employment and program opportunities are offered to all people regardless of race, color, national origin, sex, age, or disability. North Carolina State University, North Carolina A&T State University, U.S. Department of Agriculture, and local governments cooperating.
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Date Created 6/1/2004