Vanilla ice cream

Tis the season, and I'm in the hunt for a good vanilla ice cream recipe. Here's the caveat: We have an egg allergy. Does anyone have a rich tasting recipe without eggs? I've done a net hunt, but I they can be a tad unreliable. I'd love a recipe that someone has actually tried.

Thanks!

I actually make frozen yogurt and sorbets in my ice cream maker, mostly. To make a lovely, rich frozen yogurt, I use 1 container of lowfat Fage yogurt, and one container of full-fat Fage yogurt - usually I add the juice of one lemon, a cup of simple syrup, maybe a little milk to thin it out a bit, and while it turns I typically add in some macerated strawberries, but I'm sure you could add vanilla flavoring, and the paste from the inside of a vanilla bean to the base. Sorry I don't have a more specific recipe - I just usually make desserts up as I go along.

Cornstarch should help with the texture if omitting eggs.
Here's recipes I have tried from saveur:

http://www.saveur.com/food/classic-reci ... 50367.html
http://www.saveur.com/food/classic-reci ... 50366.html

You may have already tried and rejected it, but I find the eggless recipe in the Cuisinart Instruction and Recipe Booklet on page 4 of the booklet to be pretty good, though not as rich as the premium vanilla bean (2 eggs and 3 yolks) one on page 8.

The eggless one uses:
1 cup whole milk
3/4 cup granulated sugar
2 cups heavy cream
1-2 teaspoons vanilla extract

Jenn_in_RoPa wrote:I actually make frozen yogurt and sorbets in my ice cream maker, mostly. To make a lovely, rich frozen yogurt, I use 1 container of lowfat Fage yogurt, and one container of full-fat Fage yogurt - usually I add the juice of one lemon, a cup of simple syrup, maybe a little milk to thin it out a bit, and while it turns I typically add in some macerated strawberries, but I'm sure you could add vanilla flavoring, and the paste from the inside of a vanilla bean to the base. Sorry I don't have a more specific recipe - I just usually make desserts up as I go along.

Do you think honey would work in place of the syrup? That would be ideal.

i like alton brown's recipe - you can find it at foodnetwork.com.

Sorry not vanilla but outstanding no egg banana ice cream recipe from Alton Brown

Banana Ice Cream Recipe courtesy Alton Brown, 2003
See this recipe on air Friday Jun. 20 at 2:00 AM ET/PT.

Show: Good Eats
Episode: Going Bananas





6 (approximately 2 1/4 pounds) ripe bananas
1 tablespoon fresh squeezed lemon juice
3/4 cup light corn syrup
1 vanilla bean, scraped
1 1/2 cups heavy cream

Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour. Peel bananas and place in bowl of food processor along with the lemon juice. Process for 10 to 15 seconds. Add corn syrup and vanilla bean seeds and turn processor on. Slowly pour in the heavy cream. Process until smooth. Chill mixture in refrigerator until it reaches 40 degrees. Transfer mixture to an ice cream maker and process according to manufacturer's instructions. Place mixture in an airtight container and freeze for 3 to 6 hours before serving.

Babaluch

tried Jen_in_RoPa's recipe last night - the base was fabulous! really wonderful flavor and couldn't be easier to assemble (well, I did have a mishap relating to the crafting of my sugar syrup, totally my own fault though) Thanks, Jen_in_RoPa!

anyway, it didn't set up very well. I think I've concluded that my ice cream maker is totally lame. It's the ice cream maker attachment for my kitchen-aid mixer. it doesn't seem to stay cold enough long enough for an base to set up properly. It could also be that I added all the juice when I added my berries, or that I added the berries too soon (I followed the manual's instructions). I'm going to try thawing it back to liquid and then re-churning it. Anyone else have problems with the kitchen-aid ice cream maker?

I've had good results using the Ben & Jerry's French Vanilla Ice Cream recipe. I was at Eli's warehouse store on Saturday (after hitting the Maurice Lenell cookie factory) and bought some Madagascar vanilla extract (along with a Key Lime cheesecake, and loaf of pumpkin sherry bread) and made a batch of vanilla ice cream with it last night. It was very good, the best extract I think I've ever used. I shaved some good high-cacao content milk chocolate into the mixture at the very end end and after letting it set a bit in the freezer served it with fresh raspberries. I use a Cuisinart ice cream maker that's about 3-years old and once the mixture is poured in I let it run for 30-40 minutes.

Ben & Jerry's French Vanilla Ice Cream Recipe
http://www.recipezaar.com/4790

a "p.s." Sorry, just remembered the "egg-less" request - which the recipe I follow doesn't comply with. I've used the corn starch substitute in other ice cream recipes, and haven't liked the results.

I think I've concluded that my ice cream maker is totally lame.

Go get the Cuisinart one for $50. Not the world's greatest, but for $50, quite decent.

Your Passion for Fancy Vanilla Ice Cream Is Creating World-Wide Havoc

https://www.wsj.com/article_email/your- ... TExNTUwWj/