I feel embarrassed, the egg yolks get cooked again after being blended with the half and half. I think that should make them safe.

Thank you.

You might make an angel food cake or meringue for a pie with the egg whites, or just a white cake.

Sue

I've been on an ice cream making kick with my kitchenaid ice cream maker lately. I've made chocolate gelato, vanilla, strawberry frozen yogurt, and coffee. I love it! How did your vanilla turn out? I made a much simpler vanilla ice cream recipe just because I didn't want to have a bunch of leftover ingredients. You could always make an egg white omelet with the whites.

Thank you Sue and Tracey.

My husband and I both liked the flavor of the packaged ice cream mix better than the homemade vanilla.

I used the Kitchenaid recipe for the vanilla ice cream, which calls for 8 egg yolks. I feel the egg flavor was too strong. When I heated the egg mixture on the stove I did get it too hot and I am wondering if that created the stronger egg flavor. It tastes really good with chocolate syrup though, but I guess most anything does.

I was planning to make the suggested angle food cake, but did not get to it soon enough. Next time.

Wow Tracey, you are an inspiration, would you mind sharing your strawberry frozen yogurt recipe and/or any others; or just point me to a source? Would you do them all again?

I am curious about yogurt recipes because my husband and I so enjoy going to the Harmony Yogurt shop. Their frozen yogurt is so, so good, but the cost makes me feel guilty.

Thank you both again.

A very simple easy vanilla ice cream recipe is Alton Brown's Serious Vanilla Ice cream. No eggs needed.

I used a brown sugar rum peach jam I canned. I think the "peach" gives it a richness of eggs without the flavor of peach though.

And Tracey, I'd love your gelato recipe.

I'm going to be making a few ice creams the week before Easter in my KA attachment, and tucked into used yogurt containers for Easter dessert.

So far I want to do a chocolate, maybe a berry or ripple, and vanilla with stirred in chocolate chip cookie bits.

Here is a link that might be useful: Serious Vanilla Ice cream

I was wondering how "eggy" your vanilla would taste Deb. I've been happy with the flavor of almost all the recipes I've tried. I'm still working on the coffee one. And Terri, please let me know if you find a good swirl recipe! I swirled some left over chocolate glaze into my coffee and it wasn't bad but kind of thin. As far as the strawberry frozen yogurt, it's not super sweet. I think if you wanted it sweeter you could use vanilla yogurt instead of plain. Here are the recipes I've been using. I'd love to get some more if you have any you love.

Ben and Jerry's Vanilla

Eggs - 2 (I use Egg Beaters ONLY-never raw eggs)
Sugar - 3/4 cup
Whipping cream - 2 cups
Milk - 1 cup
Vanilla extract - 2 tsp

Whisk the eggs until light and fluffy.
Whisk in the sugar until completely blended.
Pour in the whipping cream, milk, and vanilla extract, and keep whisking until smooth.
Transfer the mixture to an ice cream maker and follow the manufacturer's instructions.

Chocolate-Cinnamon Gelato
Dorie Greenspan (Epicurious.com)

Yield: Makes about 3 cups

1/2 cup sugar
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
Pinch of salt
2 cups whole milk, divided
5 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

1/2 cup chilled heavy whipping cream

1/3 cup coarsely crushed toffee candy (such as Skor, Heath bar, or Almond Roca)

Whisk sugar, cornstarch, cinnamon, and salt in heavy medium saucepan until blended. Gradually add 1/4 cup milk, whisking until cornstarch is dissolved. Whisk in remaining 1 3/4 cups milk. Whisk over medium-high heat until mixture thickens and comes to boil, about 6 minutes. Reduce heat to medium and cook 1 minute longer, whisking occasionally. Remove from heat; add chocolate. Let stand 1 minute, then whisk until melted and smooth.

Transfer gelato base to medium bowl. Mix in cream. Place bowl over large bowl filled with ice and water and cool, stirring often, about 30 minutes.

Process gelato base in ice cream maker according to manufacturer's instructions, adding toffee during last minute of churning. Transfer to container; cover. Freeze at least 3 hours and up to 2 days.
***Note-I had trouble with this being too thick when I tried to process it in the ice cream maker, but it may have been because I used choc. chips instead of bar chocolate.

Strawberry Frozen Yogurt
allrecipes.com

2 cups fat-free plain yogurt
2 cups pureed fresh strawberries
1 (14 ounce) can fat free sweetened condensed milk
1 cup fat-free milk
3 teaspoons vanilla extract

Directions:
1. In a large bowl, combine all ingredients. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in refrigerator freezer 2-4 hours before serving. Remove from the freezer 30-45 minutes before serving.

Thank you Terri and Tracey for the recipes. I have copied them to my recipe folder.

Terri the brown sugar rum peach jam sounds delicious.

Tracey, you knew, didn't you when you saw 8 egg yolks. :^) You are so smart. Thank you for taking the time to share all your good recipes, I look forward to trying them.

I am going to have a freezer full of ice cream. Now, I need a green vegetable recipe for a balanced diet, or does chocolate take care of that requirement?

Thank you again, Deb

Chocolate works, it was once "Green".. LOL
And the recipe for the jam is in this thread at Harvest.

Here is a link that might be useful: Peach Thread

Tracey,
When you made the strawberry frozen yogurt, did you just stir it all together then chill it for 8 hours like the vanilla ice cream recipe says? then attach the ice cream attachment to the kitchenaid and mix, then chill again? or what were your specific directions? I haven't made anything with the kitchenaid ice cream attachment yet.