Why do you need eggs when making icecream?
I was looking for a good recipe to make pistachio almond ice cream, but all of them needed Eggs.
My uncle used to sell home ice cream in Mexico, and I'm 100% that he never used an egg to make pistachio almond ice cream, or any other ice cream.
However, it's not the first time I see eggs listed as an ingredient for homemade ice cream.
Is there any particular reason for that? Why do you need eggs? What other thing can I use instead of eggs?
Best Answer
There are two main base recipes for ice cream. French style ice cream contains egg yolks, which help make it soft, rich, smooth, creamy, custardy. Philadelphia style ice cream (sometimes called American style) has no eggs, and relies on the fat in the cream to keep it soft, but will still never be as rich and smooth as French style, and will still tend to freeze harder.
You can make pretty much any ice cream in either style, including the pistachio-almond you want to make. You can look around for recipes without eggs; I wouldn't be surprised if you manage to find one one. Or you can simply use a Philadelphia style base, and look at one of the recipes you found to see how to add the pistachio and almond. Depending on how rich you want it, you'll want 2-3 cups of heavy cream for each 1 cup of milk; about 3/4 cup of sugar should work, depending on how sweet you want it. If that's not rich enough for you, you can even replace the milk with cream. (You could also just go find a recipe for Philadelphia style vanilla ice cream and use that as a base - it doesn't get much simpler than that.)
(P.S. You could also try gelato, something like this recipe - it uses corn starch as a stabilizer instead.)
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Quick Answer about "Why do you need eggs when making icecream?"
Eggs leverage the fat already present in the ice cream base (the butterfat in cream and milk) and make it work even further for a creamier texture. But wait, there's more! Egg yolks also improve the stability of an ice cream, reducing its tendency to melt before you can get it from freezer to cone to mouth.Can you omit eggs from ice cream?
Here is a very basic, very simple, nearly foolproof recipe for making ice cream. Instead of the traditional egg custard base, it uses cornstarch and a few tablespoons of cream cheese to thicken the base. It's not enough that you taste the cream cheese, but just enough to give the ice cream a creamy, silky mouthfeel.Is ice cream better with or without eggs?
It uses egg yolks to both thicken the milky ice cream base and gives the finished ice cream a richer taste and creamier mouthfeel. The more egg yolks you use, the richer and creamier your ice cream \u2014 use fewer yolks and your ice cream will taste lighter, milkier, and a bit less smooth.What can I use instead of egg in ice cream?
In the case of ice cream, you're making a light custard to thicken the batter before freezing. In that case, you could substitute 2 tbsp cornstarch and 2 tbsp water.Recipes for Cooked Homemade Ice Cream With Raw Eggs
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Answer 2
Ice cream is an emulsion of air, water, and fat. As Jefromi points out you can make gelato or Philadelphia style without egg yolks.
Besides the taste and texture, egg yolk protein helps firm up the ice cream emulsion as an emulsifying agent (same way gelatin helps set Jello).
Not only you don't need the Egg Yolks to make ice cream, you don't even need the fat! As long as you can make a frozen emulsion, you're in business.
For example, Turkish ice cream (Dondurma) is made with milk, sugar, salep, and mastic (gum arabic). The mastic acts as a thickening agent and the salep (and its starch and proteins) is the hydrocolloid to set the emulsion. Mix air into this and you have ice cream without cream or eggs.
Answer 3
I live in India.
Most ice creams & kulfis (Indian style firm ice cream) are made without eggs here because eggs are considered non vegetarian.
Kulfi is usually made by reducing milk & cream by boiling down to about 1/4 of the original volume. Sugar, saffron, almonds & or pistachios are added & the mixture is frozen in cylindrical 'popsicle' type molds with a stick for a handle. Kulfi is a bit grainy in texture, and although creamy not as smooth as US ice creams.
The ice cream I make for my restaurant here uses whipping cream plus sweetened condensed milk as a base.
The usual ratio is 1 can sweetened condensed milk (14 oz.) + 300ml whipping cream + whatever flavor I want.
For example, in my mango ice cream first I mix the can of sweetened condensed milk with 2 cups fresh mango puree & set aside.
Then I beat 300 ml whipping cream to stiff peaks.
After that I fold the mango puree mixed with the can of sweetened condensed milk into the beaten whipped cream.
Then the mixture is frozen in a 9"x5" loaf pan covered in cling film over night.
This makes a very creamy, smooth ice cream that is quite 'scoop able' and does not melt quickly in the Indian monsoon heat.
I've never used a machine or churn to make this ice cream.
But this does remind me a lot of the Mexican ice creams I had as a child growing up in California!
Hope that helps!
Answer 4
I make delicious Italian ice-cream regularly. Eggs are not used when making Italian ice-cream (gelato). Just double cream or standard cream and condensed milk. Have a look at this link (fantastic receipes for gelato plus much more: http://scrapbook.channel4.com/programmes/made-in-italy-top-10-classic-dishes
Answer 5
You need protein to keep the water and fat in the ice cream together. You can also use cream cheese instead of eggs. I just started making ice cream using recipes from Jeni's Splendid Ice Creams at Home. All her recipes use a whole milk, cream, sugar, and corn syrup base, then mixed with a slurry and cream cheese.
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