Ice Cream Recipes - Homemade, Gourmet, Egg-Free & More | Taste of Home (2024)

FAQs

Is homemade ice cream better with or without eggs? ›

Eggs add rich flavor and color, prevent ice crystallization and help create smooth and creamy ice cream.

Cornstarch in the ice cream base becomes gelled as it absorbs the milk and cream. Those gelled molecules create the thickened "custard" that gets churned. This is why cornstarch is the perfect egg substitute for ice cream.

You can make tasty ice cream without them, but there's a reason that almost every recipe published in the last 50 years calls for them. Here's why: After water, egg yolks are mostly fat and protein. Fat, which freezes differently and less hard than water, makes ice cream soft and creamy.

When it comes to great ice cream, cold temperatures and speed are your friends: the faster you bring your base from liquid to solid, the creamier it'll be. In a 2-quart unit, a typical batch of ice cream will take between 18 and 25 minutes to churn.

Talenti All Flavors

With our egg-free flavors you'll find the same quality ingredients and same delightful taste you'll find in our classic Talenti flavors.

But sometimes you end up with an ice cream that tastes like scrambled eggs. This is most likely due to the cooking temperature being too high. When cooking your custard base, make sure the temperature of your custard does not go higher than 185°F (85°C).

Egg Yolks: The most traditional thickening agent, egg yolks contain natural proteins and fats that contribute to a rich and luxurious texture in custard-based ice creams. Cornstarch: Often used in non-custard ice creams, cornstarch mixed with milk helps thicken the base and create a smooth mouthfeel.

Although eggs make an ice cream extra creamy, they do require more prep time and effort. Eggless ice creams are still absolutely delicious and so easy to make. This vanilla ice cream tastes better than store bought, because it's made with fresh, simple ingredients. It's the perfect base to experiment with add ins.

It's all about the flavor. Homemade ice cream, without artificial ingredients, fake thickeners, or unnatural stabilizers to keep it "fresh" for weeks (or months!) in the grocery store freezer, is amazingly flavorful and actually fresh tasting. It's true.

Does Haagen-Dazs have eggs? ›

Each Häagen-Dazs flavour starts with four simple ingredients – real cream, milk, eggs and sugar.

Like ice cream, gelato uses milk, cream, and sugar, but it differs in proportions. Gelato uses less cream and more milk than ice cream and typically contains no egg yolks or eggs at all. Gelato is served slightly warmer than American ice cream and is also churned at a slower rate, introducing less air into the product.

Churn the custard:

Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer's directions. Place in an airtight container. Cover the ice cream surface with plastic wrap before placing the lid on. Freeze until the ice cream is firm and flavor is ripened, at least 2 hours.

Most home ice cream recipes call for simple table sugar, which is chemically known as sucrose. But in pro kitchens you have more options. Liquid sugars like invert sugar, corn syrup, honey, and glucose syrup all add body, creaminess, and stability to ice cream, and a little goes a long way.

A big reason why ice cream tastes so good is because of its high fat content. Unless it is labeled as light, low-fat or non-fat, ice cream must contain at least 10% fat, and this fat must come from milk.

The proper emulsifier, such as egg yolk, results in reduced air cell sizes and a hom*ogeneous distribution of air in the ice cream. The lecithin-protein complex in egg yolk solids improves the whippability of ice cream, also lending it a more dry appearance, smoother body and texture and a slower meltdown.

The differences are subtle on a spoon at this stage, but make a huge difference in mouthfeel after freezing. Cons: Without eggs, this style of ice cream doesn't emulsify as well when churned, and thus tends towards iciness and decreased shelf life.

If you're making homemade ice cream, you'll want to add egg yolks (don't add the whites, per Stack Exchange, or the consistency and texture won't be the same) to create the perfect scoop.