Homemade ice-cream

[Guest guest]

> Recently I bought a Philips ice-cream machine for small quantities

> of ice-cream. It works quite well, but I have a problem with the

> recipes that came along with the machine. Almost all recipes use

> eggs, even for the fruit ice-creams. It says in the book that one

> can substitute 1 tbs of cornstarch per egg, but when I tried I

> wasn't satisfied with the result, the taste of starch was very much

> there. I tried cooking the starch with some milk, cooling it and

> then adding it to the mixture, but then the ice-cream tastes like

> pudding....

>

> 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.

 

If you mix equal amounts of milk-powder, yoghurt, cream, and sugar,

you get a pretty good ice-cream. You can varigate the flavor with

carob, vanilla, fruit etc.

 

ys, Jahnu das

[Guest guest]

> Does anyone know what else can be used to replace eggs in ice-cream to

make it thick and smooth?

>

> ys, Mukhya dd

 

 

Dear Mukhya prabhu,

 

Balarama Prabhu's recipe sounds good.

 

Here is another recipe using agar agar.

 

" Peach, Apricot or Mango Ice Cream"

 

1 cup water

1 Tablespoon agar agar flakes

3 cups peeled, chopped peaches, apricots or mangoes

1/2 cup honey or 3/4 sugar

1/2 cup milk powder

2 Tablespoon's lemon juice

1 pint of heavy cream

 

Bring water to a boil. Add agar agar. Add fruit (and sugar, if used)

reduce heat and simmer for 5 minutes, until agar agar is dissolved. Cool

the mixture. Place in blender with milk powder, (if using honey, add it

now). Blend until smooth. Blend in lemon juice. Whip the cream until it

stands in soft peaks. Gently fold in the fruit mixture. Place in a mold

or bowl and freeze. Yields 1 quart.

 

You will have a nice creamy texture using your Philips ice-cream machine,

although the boiling, blending & mixing may take the fun out of a quick

ice-cream machine.

 

Agar agar is in health food stores, although Indian stores carry it at a

better price. Mixtures can also be cooked and thickened with arrowroot to

keep cystals from forming. Milk powder is used to give ice-cream a

smooth, creamy texture, and because agar agar does not dissolve well in

whole milk.

 

This recipe comes from "The Age of Enlightenment Cookbook".

 

your servant,

Sucharya devi d.

 

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