As a rule I usually do my ice creams without eggs not because of the taste but more out of laziness. You see ice cream with eggs is richer tasting because you have to cook it on the stove first and make you ice cream base a custard. Yummy indeed but you have to let the mixture cool down in the fridge completely before you can put it in you ice cream machine. If I have an ice cream craving I do not have such great patience lol.
To convert you egg ice cream recipes into egg-less ones you can leave out the egg, skip the heating part and toss it all in the ice cream machine right away. Some say that ice cream made without eggs is not likely to store as well and for as long…but why would one not eat up their ice cream ???
Delicately flavored ice creams, like with fresh fruits or herbs like lavender, do better in a no egg recipe as the custard can mask the fine aromas. In this case, I chose to make a Rosemary Walnut Ice Cream that can be found on the California Walnuts Comission Recipes page but with a few adjustments. I removed the eggs but kept the heating process as you need to infuse the natural oils out of the rosemary.
≡ Rosemary Walnut Ice Cream ≡
1/2 cup of palm sugar (or 1/2 cup granulated sugar + 1 tbsp packed brown sugar)
2 cups 35% cream
2 cups milk
1/4 cup fresh rosemary, chopped
1 cup California Walnuts chopped, toasted
2 tsp pure vanilla extract
In medium saucepan, over medium low heat, bring sugar, cream, milk and rosemary to a simmer, stirring occasionally for 15 minutes. Remove from heat and stir in California Walnuts. Let sit 15 minutes and sieve out rosemary. Stir in vanilla and let cool. Cover and refrigerate until completely cold, about 2 to 4 hours.
Use ice cream maker and prepare according to manufacturer’s instructions.
Spoon chilled custard into shallow metal pan, freeze until almost firm, about 3 hours. Break into chunks; purée in food processor. Pack into airtight container and freeze until firm, about 1 hour.
Transfer to refrigerator for 30 minutes before serving. Makes 8 servings.