There are such a great variety of frozen delights you can make and ice cream is just the beginning...
-Ice milk
-Frozen yogurt
-Expresso Ice
-Cran-Grape Ice
-Sherberts
-Non-Dairy Freezes
-Strawberry Kiwi Ice
...and the list goes on and on.

A new one I'm going to try is to freeze your favorite applesauce in an ice cream maker, and I have a wicked caramel sauce I make with palm sugar that would grace the top....

When it comes to eggs, eating them raw is playing food roulette. It's just not suggested these days. I use pasteurized egg products, such as Egg Beaters, or powdered whole eggs (which have also been pasteurized). If I use whole shell eggs I make sure it's a cooked custard to make the ice cream.

I have a small Deni automatic ice cream maker. I freeze the canister and can make frozen delights in a few minutes. Just enough for hubby and I and a bit leftover for another time. Homemade ice cream just doesn't have the staying power that commercial ice cream does, so I don't make large amounts ahead of time.

-Grainlady

Here is a link that might be useful: USDA Factsheet - Eggs

Yeah, you are playing the odds using raw eggs in ice cream....but the odds are very good that you won't have a contaminated egg.

But I wouldn't use old or cracked eggs for that, nor would I feed it to babies or those with impaired immune systems.

See the link....

Here is a link that might be useful: safety in raw eggs.

I have made custard based ice creams with cooked eggs - easy, rich and yummy. With fresh local eggs from my sister's free-range chickens . Frozen applesauce with caramel sounds delicious! I want a vita-mix! Maybe after I have a kitchen....

Last time I made home-made ice cream was with niece. It started with a custard base... eggs pretty much cooked, if I recall. Wish I had ROOM in my freezer to always have that insert frozen solid?!?

I have a Cuisinart ice cream maker with that insert, I actually have two inserts, so I can make two kinds of ice cream for holidays, etc. It's a bit loud, but I can put it on the kitchen counter and leave the room, go into the living room, and the noise is not egregious from there.

I make ice cream with eggs, it makes a creamier ice cream with fewer ice crystals. Sometimes I start with a cooked custard, which only really requires eggs to be cooked to 160F, and sometimes I use raw eggs.

Whether or not you use raw eggs depends on your comfort level for the risk factors of eating raw eggs. I don't hesitate, the chances of getting sick via the egg is somewhere between minute and miniscule. However, I use fresh local eggs from a source I know, not commercially produced ones. I'm healthy, not elderly or very young or with a compromised immune system, all of which would cause me to take a second thought about serving the raw eggs.

I'm not crazy for ice cream, I eat it maybe once a year, but my SIL loves the stuff. I'd rather eat something like a sorbet, I'm very fondly remembering a limoncello sorbet that Sherry made at Peppi's, we froze the stuff in the pan in the freezer too long and broke it into pieces and whirled it in the food processor. It was very yummy so if you get an ice cream machine, I can highly recommend frozen limcello!

Annie

Source:

http://www.douglasbaldwin.com/sous-vide.html#Pasteurized_in_Shell_Egg

"Pasteurized in Shell Egg

While only 1 in 10,000�20,000 intact shell eggs contain hazardous levels of Salmonella enteritidis (McGee, 2004; Snyder, 2006), Grade A eggs were implicated in 82% of outbreaks between 1985 and 1991 (Mishu et al., 1994). Therefore, when working with highly susceptible or immune compromised populations, pasteurized eggs should always be used in dishes which call for raw eggs (e.g., chocolate mousses).

Place egg in a 135�F (57�C) water bath for at least 1 hour and 15 minutes (Schuman et al., 1997).

Pasteurized intact eggs can be stored and used just like raw eggs. While the properties of the egg yolk are unaffected, the egg white is milky compared to a raw egg. Whipping time is significantly longer for pasteurized eggs, but the final whip volume is nearly the same (Schuman et al., 1997)."

I have a sous vide cooker, keeping accurate 135 F for me is no problem.

dcarch

If I use eggs in ice cream, I start with a creme Anglaise and cook it to 170F. Last week I made some experimental coconut ice cream because I had coconut milk and cream that needed to be used, and so I mixed them together with sugar, added a couple of eggs, and cooked the mixture to 170F. I should have added some vanilla to that recipe, but instead I added Chocolate Cream liqueur. It came out okay, but I think I should have added shredded coconut to it. When I make vanilla ice cream, I use only the egg yolks instead of whole eggs, and I use vanilla beans instead of vanilla extract. When I make strawberry ice cream, I do not use eggs and I do not cook it. It does include lemon juice, however, and I add a bit of Cointreau instead of vanilla. I do not like the flavor of vanilla with strawberry, but orange liqueur is a different story.

I have a Cuisinart ice cream maker (because it was cheap at Kohls), and it is very noisy - so noisy that if I run it in the kitchen, I can barely hear the TV in the next room. I also have a Kitchenaid attachment, which makes a larger quantity (a big plus) and is much quieter. If you have a KA mixer, I very much recommend this attachment, which is really just a replacement bowl plus paddle that connects to the upper part of the machine.

Lars

Thanks for your input.
I do have a compromised immune system (I have an auto-immune disease) so I don't want to chance raw eggs. I would most likely do the creme Anglaise thing that Lars talked about.
Lars, could you please post your coconut ice cream recipe. My daughter LOVES coconut ice cream. She buys the Hagan Das Coconut Ice Cream that has shredded coconut in it. At $6.99 for a very little container, it would be so much cheaper making it yourself! lol

Here's a recipe that does not use eggs, and I used it somewhat as a guide when I started. I didn't have cream of coconut - I had unsweetened coconut milk (in a box from Trader Joe's), and I used that for the coconut flavor. However, to prevent it from being icy, I added eggs and made the custard. Here's the recipe, more or less, with revisions for future batches:

1-1/2 cups unsweetened coconut milk
1-1/2 cups heavy cream
2/3 cup sugar (actually added to taste - not sure about exact amount)
3 eggs, slightly beaten
1/2 tsp vanilla (optional)
1 to 1-1/2 cups sweetened coconut flakes

Combine coconut milk and cream, and add sugar to taste. The mixture should be just slightly sweeter than you want the ice cream, as the mixture tastes less sweet when frozen, but the coconut flakes will add sweetness unless you substitute unsweetened flakes. Add eggs and heat mixture over medium heat until the mixtures reaches 170F on an instant read thermometer or candy thermometer. Strain the mixture into a bowl and add vanilla and coconut flakes. If you want the ice cream to be less chewy, you can process this mixture with a hand blender or use a food processor. Chill this mixture covered for two hours or overnight, and then process in an ice cream maker.

This should be a relatively inexpensive experiment to try.

Lars

I've made this. No eggs or milk. Divine. I served it with the three ingredient ice recipe made with frozen raspberries.

"Chocolate Sorbet
Adapted from The Perfect Scoop

This is not a sorbet for chocolate moderates. It's for people who like chocolate to be all they can taste when they bite into something. And for the love of all that is bathing suit season, someone with better moderation than me, because I suspect it is no longer "light" if you eat it all.

Servings: Makes 1 quart (1 liter) but you can tell your husband less so he doesn't figure out how much you've kept from him. (At least until he sees the chocolate smudges on your face.)

2 1/4 cups (555 ml) water
1 cup (200 g) sugar
3/4 cup (75 g) unsweetened Dutch-process cocoa powder
Pinch of salt
6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
1/2 teaspoon vanilla extract

In a large saucepan (yes, you must use a large one or it will bubble over. Trust me.), whisk together 1 1/2 cups (375 ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.

Remove from the heat and stir in the chocolate until it's melted, then stir in the vanilla extract and the remaining 3/4 cup (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out."

I have a Cuisinart dual bowl ice cream maker. Many folks think it's noisy but it doesn't bother me. It's not noisy for that long and it's lots quieter than some other appliances I own like my hand mixer or my blender.

Here is a link that might be useful: Chocolate Sorbet

Hope those who have posted in this thread will see this, over a year later â¦

Has anyone ever tried to freeze creme anglaise in ice cube trays then pop them in the Vitamix? I've been going back and forth about whether to buy the ice cream attachment for my Kitchen Aid stand mixer or buy a separate machine. What I DO have is a Vitamix and believe, in theory, that it could work and thought I ask before I tried it. Thanks to several posts here (esp. about the noisy Cuisinart), I've decided I will get the KA attachment. Unless I find several hundred dollars on the street tomorrow to buy a unit that doesn't require pre-freezing a bowl. My preference, if I'm to be honest. : )

Thanks!

I cannot see it working with a Vitamix machine.

A blender needs a lot of liquid to work.

The Cuisinart makes noise, but I don't feel it is very noisy. I use mine all the time.

dcarch

Thanks for the feedback D. Actually saw the Cuisinart machine as the freeze-the-canister pick on America's Test Kitchen today. Re: using frozen creme anglaise, I guess I was assuming everyone could read my mind and know that liquid and other ingredients would be added to the Vitamix. Sorry about that! I'm going to try it this week and will post results.

I realize this is an old post, but if barnmom (or anyone) has the recipe for the three ingredient raspberry sorbet/ice, would you please share?

Liz

If I recall correctly, eggs help control of the formation of ice crystals, making for a smoother product. I've never used raw eggs in homemade ice cream. I always heated the ice cream base. 165 degees will kill any pathogens. It's best if you refrigerate the base overnight before freezing it.