Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
July 23, 2008 at 8:12 am
Good Morning Jeanine!That ice cream looks beautiful.I know a lot of ice cream recipes do call for egg yolks. I haven’t tried it yet, but I think it makes a richer ice cream. There are plenty of recipes that leave the eggs out. The ones on my blog are eggless and still wonderfully creamy and rich.Like you, I started with vanilla and went from there. 🙂
July 23, 2008 at 8:19 am
Your ice cream looks WONDERFUL and your picture is great. Makes me want to go out and buy that little ice cream maker!!
July 23, 2008 at 8:23 am
Bakersbakery – Thanks for the reply! I did try one ice cream recipe without the eggs, and it was downright delicious as well. I’ve seen some that use ridiculous amounts of egg yolks too. I think I will give a recipe a try that uses on 2 or 3 egg yolks, and see what kind of a difference that makes. The homemade ice cream sure is delicious though! 🙂
Mom – JUST GO BUY IT!!! LOL The ice cream tastes great, it’s simple to do, and you can experiment like there is no tomorrow! 🙂 (OK, or you can borrow mine…but only in winter 😉 )
July 23, 2008 at 8:32 am
with eggs or with out how can you go wrong with ice cream – yours looks fantastic….thanks for visiting
July 23, 2008 at 10:35 am
Your ice cream look really really good, especially with all these balck tiny vanilla spots 🙂
July 23, 2008 at 2:09 pm
oh, everyone is killing me with these ice cream recipes & me without an ice cream maker. I just put the Kitchen Aid attachment one on my wishlist.
& I'm with you a great vanilla ice cream is just the best
Marilyn (Simmer Till Done) says
July 23, 2008 at 5:29 pm
Hi Jeanine! That ice cream of yours – it’s so sexy, I’d call it anything but vanilla – really pulled me in. Beautiful!
July 23, 2008 at 6:44 pm
doggybloggy – I’ve got a batch going right now without eggs, I’ll let ya know how it goes! 😉
bakingforthecure – I’m LOVING having vanilla beans to play with. The price couldn’t be beat when buying from eBay.
kat – I couldn’t even get a KA attachment, mine is a commercial grade one, and apparently missing the motor in the top. Bummer, had to get a small counter top one, but it works great!
Marilyn, you are TOO KIND! Thank you so much for the kind words. 🙂
Kiriel du Papillon says
July 24, 2008 at 3:07 pm
There is an interesting article on the use of egg yolks in icecream here: http://jds.fass.org/cgi/reprint/12/3/193.pdf
My personal experience is that icecream made with egg yolks keeps a soft and creamy texture in the freezer; much easier to get out of the box, and I live the rich flavour it gives.
Interestingly, sorbets use egg whites, so that means for every icecream you make, you should make sorbet.
July 24, 2008 at 8:13 pm
Homemade vanilla ice cream made with vanilla beans is so good!
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