I need some ice cream recipes without eggs. Have you any idea?
I don't have a recipe handy, but look up Philadelphia ice cream. It's just cream, basically. It's good because tehre are no "egg substitutes" but is an eggless ice cream by nature and very simple.
I make an eggless (Philadelphia style) vanilla that is pretty well received. It's not as rich as a custard, or French style, but it is very tasty.
500 ml heavy cream
250 ml whole milk
100g granulated sugar
a heavy pinch of salt
1 vanilla bean (I've only used Madagascar vanilla, but I hope to get my hands on some Mexican beans soon)
3/4 teaspoon of vanilla extract.
Cut the vanilla bean in half lengthwise and scrape out the pulp/seeds.
In a medium saucepan, heat 250ml of the heavy cream, the sugar, and the scraped vanilla bean (add both the seeds and the pod), stirring constantly until the sugar is dissolved.
Add all of the remaining ingredients to the pan and remove it from the heat. Put a lid on it and stow it in the refrigerator until thoroughly chilled.
Remove the bean pods from the mixture and churn in your ice cream machine per the manufacturer's instructions.
Easy, Eggless Strawberry Ice Cream
* 2 cups whole milk
* 2 cups heavy cream
* 1 cup white sugar
* 1/4 teaspoon salt
* 2 teaspoons vanilla extract
* 2 cups mashed fresh strawberries
* 2 drops red food coloring (optional)
In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and food coloring. Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions.
From the Settlement Cookbook, 1944
Philadelphia Ice Cream
1 quart cream
1 cup sugar
1 tsp vanilla
heat 1 cup of the cream, add sugar, cool, add flavoring and remaining cream, freeze in an ice cream freezer (ice cream maker)
that's it - couldn't be simpler, and sounds delicious. I'd make it but don;t have an ice cream maker
I also recommend any of the Italian gelato recipes for fruit ice cream, which are usually without milk or eggs - I prefer cream-based ice creams, but lots of people like these
I've heard really good things about Bittman's cornstarch ice cream base. It's eggless, but cooked.
Reminds me of the coffee can ice cream we used to make in the cub scouts. It used a instant pudding base, which features IIRC pregelatinized starch. It had a very nice texture for such a primitive freezing mechanism.