How to Make Ice Cream Without Eggs
The cost of eggs is soaring. According to eggprices.org , a dozen eggs reached over $8 in the U.S. last month. Avian flu, supply chain issues, and corporate greed are all at least partially to blame. For home cooks without money to burn, it is hard to justify the price of eggs, especially if only half the egg gets used, like in ice cream. This article seeks to explain how to make homemade ice cream without eggs, but we need to work backwards. In order to understand how to replace egg yolks in ice cream, we need to understand why they got there in the first place. Why are egg yolks in ice cream? Egg yolks are in ice cream for two main reasons: flavor and texture. 1. Flavor Custard is the magic made when egg yolks, sugar, and milk are gently cooked together. When ice cream contains egg yolks, it is called frozen custard. Custard ice cream is very common, especially for flavors that benefit from a little extra richness. Chocolate, vanilla, and other “heavier” f...