Give Dad a Cool Treat for Father's Day
Try these favorite recipes of mine for homemade ice cream without eggs. Be safe when making the ice cream and follow the safety tip. I can't think of a better treat for Dad on his day.
If your favorite ice cream recipes use uncooked eggs, it's time to think about replacing or revising them. Those raw eggs may contain salmonella bacteria that can cause foodborne illness. Freezing doesn't kill the bacteria, but cooking does.
What recipes are safe to use? Although salmonella bacteria will not grow below 40°F, freezing does not destroy those organisms already present in the raw egg. Only recipes that call for cooking the egg mixture are safe to use. These are sometimes referred to as cooked custard ice creams.
Another option is to use pasteurized eggs in recipes that call for raw eggs. Commercial pasteurization destroys salmonella bacteria, but does not cook the eggs or affect their color, flavor, nutritional value, or functional properties.
Whole liquid pasteurized eggs are available at some supermarkets. They are packaged in containers that resemble a small milk carton and are in the refrigerator case. Use them just as you would fresh, whole eggs.
Vanilla Ice Cream
- 1 qt. half and half
- 1 c. sugar
- 1 Tbsp. vanilla extract
- 2 c. whipping cream
Take your large mixing bowl and mix 1 qt. half and half with 1 cup sugar until the sugar is completely dissolved.
Add 1 Tbsp. vanilla extract along with the 2 cups whipping cream to your mixture. Once you do this prepare your ice cream machine. Make sure its freezing cylinder has been in your freezer for the required amount of time your machine's instructions calls for. Starting with the cylinder completely frozen is key to good ice cream. If the cylinder is not frozen completely, the ice cream will come out soupy.
Put your ice cream mixture in to your machine, and turn it on. Then wait for it to freeze. Make sure you don't turn your machine off during the freezing step. If it still not thick enough, or you don't care for soft serve ice cream, stick it in the freezer for a few hours and its texture will become more firm.
Chocolate Ice Cream
- 1/3 c. Hershey's Unsweetened Chocolate Cocoa Powder
- 1 ½ c. sugar
- 1 can evaporated milk
- 2 c. whipping cream
- 1 tsp. real vanilla extract
Mix together 1/3 c. of Hershey's unsweetened chocolate cocoa powder and 1 ½ c. sugar in a saucepan.
Once you have finished mixing the cocoa powder and sugar, take a spatula and press the mixture against the side of the pan. This will help remove any lumps of cocoa powder or sugar. Add in the can of evaporated milk and stir it in with the cocoa sugar powder. Cook on medium heat, stirring constantly, until all of the powder is dissolved into the evaporated milk. Remove it from the burner and place it in the refrigerator until it is at least room temperature if not colder.
Once your mixture is room temperature or colder, mix in the 2 c. whipping cream and 1 tsp. vanilla. Make sure that you mix it well enough that there are no large chunks. Continue to stir until all chunks are gone.
Put the ice cream mixture into the ice cream maker container. This ice cream recipe takes longer than most to freeze.
Creamy Carmelicious Milksicles
- 1/3 c. sugar
- 2 Tbsp. cornstarch
- 1 ½ c. low-fat milk
- 1 ½ tsp. vanilla
- 1/3 c. caramel ice cream topping at room temperature
- 6 (3-oz.) plastic or paper cups or 6 (2.5-oz.) freezer pop molds
- 6 freezer pop sticks
Combine sugar and cornstarch in a medium saucepan; gradually whisk in milk. Simmer over medium heat about 2 minutes or until thickened, whisking frequently. Remove from heat, stir in vanilla.
Transfer mixture to a large shallow bowl; refrigerate for about 40 minutes or until pudding consistency, stirring occasionally. Drop heaping teaspoonfuls of caramel topping over pudding. Gently swirl into pudding. Spoon mixture into plastic cups; place cups in an 8-inch baking pan or pie pan. Place sticks in center of cups; freeze until firm.
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