Easy NO-COOK Chocolate Ice Cream Recipe with Eggs! (2024)

FAQs

Do you have to cook eggs for homemade ice cream? ›

Eggs add rich flavor and color, prevent ice crystallization and help create smooth and creamy ice cream. But adding raw or undercooked eggs can cause a Salmonella infection and it's usually the ingredient responsible for a foodborne illness outbreak associated with homemade ice cream.

Step 1In a small resealable plastic bag, combine half-and-half, sugar, and vanilla. Push out excess air and seal. Step 2Into a large resealable plastic bag, combine ice and salt. Place small bag inside the bigger bag and shake vigorously, 7 to 10 minutes, until ice cream has hardened.

Chocolate ice cream is generally made by blending cocoa powder, and the eggs, cream, vanilla, and sugar used to make vanilla ice cream.

All ice-cream batters should be cooked beforehand (it's called pasteurization) and the eggs in it should be thoroughly cooked before whipping, to ensure it's safe to eat (and the cooked eggs help with the texture of the cream, too).

Frozen custard is a frozen dessert that is a type of ice cream that is made with egg yolks in addition to cream and sweetener, either sugar or an alternative, and an additional flavoring such as cocoa, vanilla, or fruit such as strawberries or peaches.

Vanilla Ice Cream:

Mix ½ cup sugar or 1/3 cup sugar and 3 tablespoons corn syrup 1 teaspoon flour and a few grains salt. Add to milk and stir until thickened. Cover and cook ten minutes. Beat 1 egg yolk slightly, add a portion of the hot milk, return to double boiler and stir and cook one minute.

INGREDIENTS: MILK, CREAM, LIQUID SUGAR, CHOCOLATE BLEND [SUGAR, COCONUT OIL, COCOA (PROCESSED WITH ALKALI), ROASTED ALMONDS (ALMONDS, CANOLA AND/OR SAFFLOWER OIL), COCOA, WATER, CHOCOLATE LIQUOR, NONFAT DRY MILK, BUTTER (CREAM, SALT), BUTTER FAT, BUTTER OIL, POWDERED SUGAR (SUGAR, CORN STARCH), CORN STARCH, WHOLE MILK ...

Eggs, specifically egg yolks, play several roles in homemade ice cream. You can make tasty ice cream without them, but there's a reason that almost every recipe published in the last 50 years calls for them.

While commercially manufactured ice cream is typically made with pasteurized eggs or egg products, recipes for homemade ice cream often use raw eggs in the base mixture.

The cream cheese helps create an ice cream with a denser, smoother texture. As explained by TASTE, cream cheese acts as a stabilizer in ice cream, preventing water from seeping out of the milk and cream as well as preventing the formation of ice crystals that detract from ice cream's creaminess.

Do you have to heat eggs for ice cream? ›

While I have not tested every single recipe out there, I've discovered—from many ice creams, puddings, custards, crème anglaise, and crème pats (and many other Great British Bake Off recipes)—that tempering eggs is not necessary.

If you whisk constantly as the custard heats, there's no need for tempering! But, if you're starting out by heating the milk or cream first, you'll want to temper the eggs before adding them to the hot liquid. Tempered eggs are crucial for making the best ice cream.