If you crave simple, velvety scoops of ice cream at home, make a tub. If you have an empty egg carton or custard pot, you can make rich, creamy ice cream without eggs.
There are several egg alternatives bakers should know, but Jeni Britton Bauer's egg-free ice cream foundation uses cornstarch and cream cheese.
Ice cream superstar Britton Bauer, author of "Jeni's Splendid Ice Creams at Home," created a simple basic recipe. Instead of scrambling or boiling egg yolks, this egg-free ice cream recipe employs simple ingredients.
When you master vanilla ice cream, you can mix up all the thick, fudgy flavors you find at your neighborhood parlor.
Egg-cellent technique to save sundaes. If you want ice cream without eggs, cornstarch works. You undoubtedly know cornstarch can do almost everything. Cornstarch is vital for cleaning, crisping, and sustaining whipped cream.
Traditional French ice cream starts with custard. Instead of cracking, whisking, and boiling eggs, make a cornstarch slurry for a heavy base before freezing. Slurries thicken soups and stews and smooth sauces.
The slurry plus a few teaspoons of smoothened cream cheese thicken ice cream. Cream cheese lends weight to sauces and dips without the taste of sour cream. You won't notice you skipped eggs until you take your delicious ice cream out of the freezer.