Guest guest Posted June 25, 2002 Report Share Posted June 25, 2002 Hare Krishna. >· Does anyone know what else can be used to replace eggs in ice-cream to >· make it thick and smooth? Many kinds of ice-cream in the store are >· egg-free (althought they contain all kinds of chemicals and E numbers), >· so it must be possible to make at home good ice-cream without eggs. I've made homemade ice cream for years by simply omitting the eggs from the recipe. In the absence of eggs, the consistency of the ice cream is determined by the fat content. If you find that your batch of ice cream is not rich enough, or if you are having a problem with ice crystals forming in it, then try again with a higher fat content (more cream and less milk). The only problem with this approach is that it can cause *your* fat content to increase as well... Hare Krishna -- your servant, Balarama Dasa Quote Link to comment Share on other sites More sharing options...
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