Egg-Free Ice Cream

Oolong Tea Ice Cream using an Egg-Free Base
This egg-free ice cream recipe is my first choice for trying out dry flavorings such as tea, coffee, and spices. It’s best for highlighting more delicate ingredients since egg yolks have a pronounced presence in homemade ice cream sometimes. I can’t recommend it for watery or fatty ingredients such as fresh fruit or chocolate couverture. It might work, but the results will be much better using recipes suited to such ingredients.

This isn’t merely your average custard-style ice cream base with the egg yolks omitted. It’s specifically balanced for green tea ice cream (and presumably other such dry ingredients) by the fine folks at the San Francisco Baking Institute. SFBI’s thousand-page tome of all things baked, sweet, and chocolaty is quickly becoming encrusted with flour and unidentified liquids from kitchen abuse.

I consider this recipe a light ice cream base at 75% whole milk and 25% heavy cream. It doesn’t exactly sound like diet food, so let me point out this fairly popular vanilla ice cream recipe as a reference point. The base for Alton Brown’s recipe is 75% half-and-half and 25% heavy cream. Plus 8 egg yolks.

If enjoying a few scoops of homemade ice cream entails thoughts of cholesterol, omelets, and a treadmill all at the same time, then I’d look somewhere else for a frozen dessert fix. I have actually tried that recipe and it’s absolutely delicious, but everyone knows it’s impossible to satiate an ice cream craving with two-teaspoon servings.

Tried, Tested, and True
Tried, Tested, and True hosted by Equal Opportunity Kitchen

recipe adapted from the Green Tea Ice Cream formula in Michel Suas’ Advanced Bread and Pastry

Oolong Tea Ice Cream using an Egg-Free Base

makes approximately 2 pounds / 900 grams

4 3/4 cups whole milk
1 1/2 cups heavy cream
1 1/4 cups granulated sugar
1 cup nonfat powdered milk
10 grams stabilizer (optional)

a handful of oolong tea (1 to 2 cups loosely packed tea leaves)

Notes:

  • The original recipe calls for glucose powder. Even if I knew where to get it, I probably wouldn’t use it, so I substituted granulated sugar instead. Sugar is twice as sweet as glucose powder so I added half as much by weight.
  • The stabilizer improves the texture of the ice cream but don’t worry about it if you don’t have it. Examples of stabilizers include guar flour, carob flour, pectin, and gelatin.

Combine the milk, cream, and oolong tea leaves in a saucepan and bring to a boil over medium heat. Remove from the heat and let the tea leaves steep in the milk and cream mixture for a few minutes.

Oolong Tea Steeping in Ice Cream Mixture

Strain the milk and cream mixture and discard the tea leaves. Add the sugar, nonfat powdered milk, and stabilizer. Heat over medium-low heat until barely simmering (185ºF). Cool the ice cream mixture to room temperature.

Refrigerate for at least four hours or overnight.

Stir the cold ice cream mix briefly before pouring into your actively churning ice cream machine. Churn until the desired consistency is reached. Pack the ice cream into the chilled container of your choice and freeze until firm.

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29 Responses to “Egg-Free Ice Cream”

  1. giz says:

    Your recipe definitely took some thought and research to not only eliminate the egg yolks but also to trim the fat. Thank you so much for your submission to Tried Tested and True Two. Good luck in the challenge.

  2. bhags says:

    The ice-cream looks so tempting and even more lovely with the fact that it is eggless, so one dosen’t have to care much about increase in one’s rear….kidding.

    Thanks for the research you did to come with such a wonderful recipe

    last blog post: Smart and Spicy, Cookie

  3. Jescel says:

    hmmnnn.. interesting.. now if i only have an icecream maker.. :o )

    last blog post: Pork Medallions In Sherry Wine and Dried Cherries Pan Sauce

  4. rainbowbrown says:

    Your copy is really becoming flour crusted? Neat. Most people I hear from read it, but haven’t yet cooked from it. Oh, how I should buy it…
    The ice cream looks glorious. I can just about taste it.

    last blog post: Mascarpone Sourdough with Raspberries

  5. _ts of [eatingclub] vancouver says:

    Oooh… I make JASMINE GREEN TEA gelato/ice cream. Try it next time. It’s too good. Very creamy yet refreshing at the same time. (I actually got the idea because I like getting Milky Green Tea bubble tea, which is basically sweeteened jasmine green tea with milk [or, I think, with creamer]).

    I’ve always imagined an EARL GREY one too, but I haven’t actually tasted/made one.

    last blog post: (Sesame Seed) Buns

  6. Zita says:

    This is a must try recipe, love tea ice-cream :)

    last blog post: Thai’s Fish Cake

  7. Susan/Wild Yeast says:

    Encrusted flour and unidentified liquids definitely mark a cookbook as well-used. I love the book too, though haven’t really spent any time on the pastry side of it yet. I enjoy green tea ice cream in restaurants but never had black tea ice cream, looks good!

    last blog post: Blackberry Bread Pudding

  8. Dee says:

    Interesting. I made some chamomile ice cream recently that didn’t impress because the eggs stole the show, so this is a handy recipe for me. Did the lack of eggs affect the texture in any way?

    last blog post: No sex in this city

  9. steamy kitchen says:

    I’ve been trying to avoid ice cream this month – just a stupid, stupid bet that I made w/a friend. STUPID! I know.

    I’d love to try this flavor – sounds wonderful!

  10. Katie says:

    Yum! That looks really good. I love your blog!

    last blog post: Coconut Plantains With Purée of Sweet Potato

  11. Nate says:

    I can think of lots of different teas that could be used in this ice cream recipe, like jasmine or chrysanthemum.

    Forgive me, but what is “stabilizer”?

    last blog post: Homemade Whole Wheat Tortillas: It’s Easier Than You Think

  12. Clumbsy Cookie says:

    I also like to use egg-free bases for ice creams with mild flavours such as teas or citrus. The tea you used must have made a very interesting flavour ice cream!

    last blog post: My thoughts about perfection, chocolate and chili pepper

  13. Nicisme says:

    How interesting this is! I’ve not had tea ice cream before and it looks delicious!

    last blog post: Mexican Layered Dip

  14. Dragon says:

    This ice cream is really interesting. I love the pale colour. I bet it tastes great!

    last blog post: Potato Gnocchi & Sausage

  15. Madam Chow says:

    This really looks marvelous. While I love eggs, I don’t like tasting the eggy flavor in a lot of desserts.

    last blog post: TWD Does “Health Food”: Cherry Rhubarb Cobbler

  16. Ana says:

    even better than iced tea- as soon as i can rustle up an ice-cream maker, i must try this.

    last blog post: Iced Chocolate Chai and Cherry Biscuits

  17. Bonbon Oiseau says:

    oh man–i love the idea of oolong ice cream-looks incredible!

    last blog post: Fall in January, Spring in July and a press release

  18. giz – thanks! I always look for healthier alternatives.

    bhags – I’m hoping I’m not the only one who appreciates egg free ice cream recipes.

    jescel – ice cream makers are overrated

    rainbow – it’s right next to the weighing scales and there’s a lot of action there, so…

    ts – jasmine and earl grey sound good. would be great with crisp cookies.

    zita – hope you like it

    susan – been slowly getting acquainted with the pastry side but always end up making bread. or ice cream.

    dee – the powdered milk and stabilizer definitely helps with the texture. I definitely wouldn’t omit the powdered milk.

    jaden – sounds like a lose-lose situation. what were you thinking? :)

    katie – Thanks!

    nate – stabilizers basically help out with the texture because there aren’t any eggs in it. it’s not really needed but does produce better results.

    clumbsy – guilt-free and delicious. I’ll try other teas and maybe spices.

    nicisme – green tea ice cream is always a good introduction

    dragon – yup good stuff

    madam – eggs will be a bit too strong in tea ice creams I think

    ana – might turn out well just plainly frozen

    bonbon – will definitely make it again — very clean flavors

  19. Astrid says:

    I always thought I was an egg-ice cream person but you make a very good case, and I’m intrigued to try this recipe!

    last blog post: Financiers with Lemon Cream

  20. Madhuram says:

    I’ve not heard of a tea ice cream before. It definitely looks tempting though!

    last blog post: Eggless Almond Biscottis

  21. Megan says:

    I love this recipe. I gave mine a drop of green food coloring to give it a bit of color.

  22. Megan says:

    I also used green tea instead of oolong. :]

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    Not bat

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