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Galen Vandergriff

I just finished reading your New York Times article about egg-less ice cream.

I wanted to point out that there is such a thing as an ice cream that uses eggs in the recipe but is custard free. When I make ice cream I do NOT cook my mixture to make a custard. I still use eggs as I think it makes it a bit richer, but it is still lighter than a custard base.

Yes, there is some risk involved with using raw eggs, but there is risk involved with eating raw fish in sushi. I have been using the same recipe now for 13 years and have never had any problems.

It has been a year since I have made it but if I remember correctly the recipe is as follows for a small batch (I usually double it):

1 pint heavy whipping cream
1 pint half and half
3 eggs
3/4 cups sugar
1 1/2 TBSP vanilla extract*

*optional but I use it even with fruit flavors

Beat eggs in a bowl. Mix in sugar. Mix in vanilla. Slowly pour in dairy and continue mixing. Freeze in ice cream maker.

For fruit flavors and anything of mass (cookies, candy bars, etc) add them in about 10 minutes before freezing is complete.


Thanks Galen - I will definitely try it. Do you ever just use the yolks instead of the whole eggs?

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