I was in an experimental mood today. I wanted to make ice cream but didn't want to use eggs. I haven't had the best of luck with a cooked custard ice cream. It always tasted eggy to me. So I wondered what would happen if I whipped the cream beforehand? It has a nice creamy texture without the eggs. I love it! I'm going to try this again with half the cream and twice the milk. I'll let you know how it goes! :)
Makes 2 quarts
1 pint heavy cream
1 small package vanilla pudding
1/2 cup superfine sugar
1 tbsp vanilla
pinch salt
1 cup whole milk
Whip cream in a large bowl until stiff peaks form. Pour whipped cream into ice cream maker. Add remaining ingredients. Mix ice cream according to directions.
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