can you make ice cream with just heavy cream and milk

  • Posted by: Kathy
  • July 13, 2014
  • 5928 views
  • 10 Comments

10 Comments

recipesavants July 13, 2018
Yes, why not.
An Easy homemade ice cream requires just two simple ingredients – heavy whipping cream and sweetened condensed milk. To make homemade ice cream recipe without an ice cream machine.
1. You have to start by whipping up cold heavy cream for about 2-3 minutes until the cream forms soft peaks. Once whipped, you add in your condensed milk.
2. Add in your vanilla extract.
3. Vanilla extract supports the sweetened condensed milk in keeping your ice cream scoopable after it freezes.
The alcohol found in extracts keeps the ice cream from freezing hard and makes it soft enough to scoop into your favorite bowl.
 
Sybil July 11, 2018
Yes!! Yesterday I made Ina Garten's vanilla ice cream with is simply heavy cream, sugar & vanilla. BEST vanilla ice cream I've made so far. Fabulous taste, lovely smooth texture and I like that it did not freeze rock hard like many ice cream recipes that I've made do. Photo is right out of the ice cream maker, before freezing.
I was inspired to look for an all cream recipe after making a decadent roasted cherry ice cream last week that only included cream as the dairy component..best fruit ice cream I have made.
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Droplet July 13, 2014
You can consider frozen yogurt or Italian style semifreddo, which utilizes meringue (whipped eggwhites) as well, but some form of a sweetener would still be essential. Tupelo honey is an acceptable sweetener for people with diabetics. Also this "ice cream" recipe : https://food52.com/blog/4309-the-kitchn-s-one-ingredient-ice-cream
 
Kathy July 13, 2014
Thank you everyone. I was looking the make the ice cream for an elderly friend whose having trouble keeping weight on but is also a diabetic. Thought I would just churn the cream minus sugar and add a blueberry swirl for some sweetness...now im rethinking this. Not opposed to the eggs maybe i'll just try useing half the sugar. Wish me luck.

 
Susan W. July 13, 2014
Your plan sounds good. How about smoothies for her too. You could make them with full fat coconut milk (the stuff in the can, not carton) There are some good clean ones that simply contain coconut and water with no junk ingredients.
 
Susan W. July 13, 2014
Aobenour is exactly right. If you google Philadelphia style ice cream, a ton of great recipes come up from sites like Epicurious and The Kitchn (one of my favorite sites).
 
aobenour July 13, 2014
Kathy I only make ice cream with cream and milk and I make it all the time. I am no expert, but I believe ice cream made this way is called "Philadelphia Style." My base is always 2 cups cream, 3/4 cup whole milk, 3/4 cup granulated sugar.
 
Shuna L. July 13, 2014
American ice cream base is usually creme anglaise - a lightly cooked egg yolk custard. You could use cornstarch or gelatin or some form of starch/thickener to replace egg yolks. A lot of restaurant pastry chefs now use stabilizers to cut down or cut out eggs.

Some cultures reduce dairy to make it thicker so that when it freezes it has a lovelier mouthfeel than liquid dairy that's high in water. You have a lot of options - check around the internet and cookbooks that are not just American and you will see a wide variety of methods and flavor/texture profiles. Have fun!
 
Susan W. July 13, 2014
There are lots of recipes out there for ice milks (you can make them with cream added as well) with no eggs, but are you also looking to leave out the sugar and vanilla? Momofuko has a recipe for cereal milk ice cream. No eggs. Sugar and gelatin are in the recipe. It's one of their most popular desserts.

Maybe with a little more info (egg allergy, sugar free diet etc.), we can brainstorm with you.
 
boulangere July 13, 2014
While it might be wonderful if that were possible, Kathy, unfortunately it isn't. There are two reasons that egg yolks and sugar are added. The yolks, especially when cooked into the custard, are an important layer in what is called "mouth feel," that luscious, silken texture that great ice cream has. The sugar certainly contribute sweetness, but it also binds up water molecules, which if left roaming around on their own, would produce icy crystals. Clearly, making ice cream this way is more of a process, but the results are so worth it, don't you think?
 
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