At least, it has been nice and hot for the past week and my ice cream maker has been busy running.
As usual, I get many ice cream requests and some can be quite confusing, contradicting and weird... LOL!
"You should make ice cream that is creamy but not with too much fat."
"Mum, I want ice cream that is like Ben and Jerry's."
"I don't want raw eggs in my ice cream."
"I don't want any eggs in my ice cream and it has to be creamy."
"Can you add less cream in my ice cream? Cream is fattening."
"My ideal kind of ice cream has to be easy to scoop and not icy."
"I want my ice cream to be not too sweet and not too bland."
"I want good chocolate in my ice cream but the chocolate has to be sweet."
"We want interesting connoisseur flavoursome type of ice cream and cannot be too sweet."
I hope you will have a good laugh reading these comments. I did whenever my husband and son said these.
Yes that I hear them. They want interesting connoisseur type ice cream that is creamy, sweet enough and tasty but don't want the ice cream to contain too much cream, too much sugar and eggs especially the raw ones. Hmmm...
I used to make good creamy ice cream base at here, here and here with a few of Ben and Jerry's recipes. The base is made with cream and milk in the proportion of 2:1 or 1:1 or 1:1.5 but all of these recipes require 2 large eggs or 3 tbsp whole egg powder to create a good creamy texture.
Can we make a good creamy ice cream with no egg? Yes, of course! Just simply add more cream and less milk... Common sense! Having said that, the ice cream with more cream will be richer with a lot more calories than those with less cream and has eggs. So, do you think which is better?
Like Ben and Jerry Chocolate Chip Cookie Dough Ice Cream
... and mine has NO eggs!
Here, I'm using another easy mix-and-churn ice cream base recipe that is adapted from the book, Ben and Jerry's Homemade Ice Cream and Dessert Book.
Unlike the ice cream bases that are made with eggs, this eggless ice cream is made with 3:1 cream:milk. It's easy recipe with no cooking required but it is pretty rich and creamy with high percent of butterfat. Plus, the book mentions that this ice cream won't store well in most home freezer. Hmmm... Maybe because its texture hasn't been stabilised with any thickeners and eggs causing the ice cream to become icy and hard easily.
Besides making an ice cream base with no egg, I have also modified a cookie dough recipe from the book, Ben and Jerry's Homemade Ice Cream and Dessert Book with less flour with no egg (especially raw egg) so that we can enjoy nice buttery not floury cookie dough without worry about food-borne illness.
So here's a video showing how I made this easy mix-and-churn Like Ben and Jerry Chocolate Chip Cookie Dough Ice Cream and mine has NO eggs. Sweet!
It's ice cream time!
Creamy with buttery cookie dough!
YUMMY!!!
My husband and son like this ice cream but they always have many confusing, contradicting and weird comments to say. Hmmm....
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Here's the recipe that is modified from the book, Ben and Jerry's Homemade Ice Cream and Dessert Book.
Modified by omitting the eggs and also reducing the amount of added sugar to a good moderated amount... just like what my husband wanted:
"I want my ice cream to be not too sweet and not too bland."Makes about 1L /1 quart
For the eggless cookie dough with less floury taste:
Makes about 1 1/2 cup raw cookie dough60g (1/4 cup) unsalted butter, soften at room temperature
20g (2 tbsp) caster sugar
20g (2 tbsp) light brown sugar
1/4 tsp vanilla paste or extract
50g (1/3 cup) all purpose / plain flour
1/4 tsp salt
a pinch of baking soda (to mimic the raw cookie dough taste)
100g (1/2 cup) dark or milk chocolate chips
For the eggless ice cream base:
2 cup (500ml) cream with 35% fat, cold2/3 cup (160ml) whole milk, cold
1/2 cup (100g) caster sugar
(This amount of sweetness is just right for us but if you like a sweeter ice cream, you can increase this amount to 3/4 cup, 150g which is the original amount)
1/4 tsp salt
1/2 tsp vanilla paste or 1 tsp extract
1 1/2 cup cookie dough (see above)
On the day before churning the ice cream...
To make the raw cookie dough:
Using a wooden spoon or an electric mixer with paddle attachment to beat butter, both sugars and vanilla until combined and creamy.
Sift flour, salt and baking soda into the butter mixture and use a spatula or spoon to mix until just combined. Then, mix in the chocolate chips. With minimal flour content, please note that the dough will be soft and sticky especially at summery room temperature and needs to be chilled. Wrap cookie dough in a plastic wrap and chill for about 30 mins or longer until firm.
Chop cookie dough roughly into small bite-size pieces. Transfer into a freezer friendly container. Cover and freeze for overnight or until hardened.
On the day that you churn the ice cream...
To make the ice cream:
Combine cream, milk, sugar, salt, and vanilla into a large mixing bowl and use a hand whisk to whisk until the sugar dissolves. If you are adding more than 100g sugar into this mixture, you may wish to add sugar into cream mixture gradually and use a hand whisk to whisk well after each addition.
Pour the mixture into the canister of an ice cream maker, then freeze according to the manufacturer’s instructions. When the ice cream stiffens (about 2 mins before it is done), add the frozen cookie dough into the ice cream mixture and continue to churn and freeze until the ice cream is ready.
When it is ready, transfer ice cream into a container and continue to freeze ice cream until firm.
Freeze for up to 2 weeks in home freezer because ice cream hasn't been stabilised with any thickeners and eggs causing it to become icy and hard easily.
Serve and enjoy!Please support me and like me at Facebook...