No Egg Vanilla Ice Cream Recipes

Steps:

• I use a 2 qt pyrex measuring bowl to mix ingredients and microwave to heat.
• add all liquid ingredients to pyrex containter, including corn syrup.
• mix all dry ingredients in a clean dry bowl to ensure that guar gum is incorporated evenly.
• add sugar, salt, guar gum mixture to liquid ingredients.
• heat on high in microwave for about 8 minutes.
• cover and refrigerate for 12-24 hrs.
• set up ice cream freezer (I use a Kitchen Aid mixer accessory).
• Start on low speed, stir ice cream mix, add to freezer bowl.
• mix for 15-20 minutes, should noticeably increase in volume as air is mixed in.
• portion what is now soft serve into freezer containers of choice and freeze overnight for final consistency.
• notes: Guar Gum is available from Bob's RedMill, a natural thickener and emulsifier. The combination of Guar Gum, Corn Syrup, Sugar, and Salt will give a smooth consistency. Heating and Aging the mixture overnight ensures that the milk fats in the cream and milk solids from the evaporated milk are set in the matrix so you form no ice crystals and your ice cream will be smooth and scoopable.

Steps:

• Combine all ingerdients in bowl, mixing well.
• Start the ice cream maker and pour mixture through hole in lid.
• Churn for 20-40 mins or until desired consistancy.
• Variations: Add 1/2 cup mix-ins, such as chocolate chips or chopped nuts, after ice cream has churned for at least 15 minutes or when mixture is thick and has star5ted to freeze.

Steps:

• Whisk all ingredients together until sugar dissolves. Pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. When ready to serve, make chocolate curls using a vegetable peeler. Serve ice cream garnished with curls.

Steps:

• In microwave safe bowl heat 4 cups of heavy whipping cream about 3-4 minutes (just until well heated, not boiling) depending on your microwave.
• Add Agave Syrup and optional sugar to heated cream and stir until dissolved.
• Add vanilla extract and salt to heated cream mixture.
• Pour heated cream mixture into your ice cream tin and add remaining ingredients and stir.
• Freeze as directed by your ice cream maker.
• Preparation time does not include the time to freeze the ice cream.

Steps:

• Combine half-and-half, cream, sugar, vanilla and salt in freezer container of ice cream maker. Freeze according to manufacturer's instructions.

Steps:

• Stir milk, vanilla, condensed milk and salt in a medium bowl.
• Beat heavy cream in a large bowl with an electric mixer until stiff peaks form.
• Gently fold in milk mixture.
• Pour into ice cream machine.
• Or, if you don't have one, just pour into shallow 1 1/2 quart metal bowl or pan.
• Operate ice cream machine per manufacturer's suggestions, or just place the shallow pan into the freezer, and stir once after 2 hours.

Steps:

• You'll need a thermometer and ice cream maker for this recipe!
• Combine all ingredients in a medium sauce pan and place on stove over a medium heat.
• Bring the mixture to 170°F.
• while stirring occasionally.
• If you do not have a thermometer you can heat it to you see a bubble hit the surface of the mixture.
• DO NOT ALLOW IT TO BOIL!
• Remove from heat and cool slightly.
• Place in airtight container and refrigerate overnight to allow flavors to meld.
• If you're in a hurry you can place the pan in an ice bath.
• Either way the temperature of the mixture will need to be at 40°F.
• for most ice cream makers.
• (This may not be necessary in a self contained freezer unit). Remove vanilla bean hull and freeze mix per manufacturers directions in your ice cream maker.
• Wash and dry your bean hull, place it in 2 cups of sugar and in a few days you'll have vanilla sugar for your next batch of ice cream To firm up the ice cream place it in a lidded container in your freezer for an hour before serving.