Philadelphia-Style Eggless Ice Cream Base
If you prefer an eggless ice cream recipe, but don't want to buy specialty ingredients like corn syrup, dextrose, or lecithin, you've come to the right place. This no-cook ice cream base is made with simple pantry staples and a touch of guar gum.
Servings: 12 servings (3 pints)
Calories: 196kcal
Equipment
- Whisk
- Compressor-Style Ice Cream Maker
- Instant-Read Thermometer
Ingredients
- 160 g cane sugar
- 75 g skim milk powder
- 0.8 g guar gum
- 450 g whole milk
- 350 g heavy cream
- 1 g kosher salt
Instructions
- Add 160 g cane sugar and 75 g skim milk powder to a large bowl. Whisk in 0.8 g guar gum until distributed evenly.
- Pour in 450 g whole milk and whisk until the skim milk powder and sugar have fully dissolved.
- Whisk in 350 g heavy cream, then add 1 g kosher salt.
- Pre-chill your ice cream machine, then pour the cold base into the machine.
- Churn according to the instructions.
- Pack the ice cream into pints, seal with wax or parchment paper, and freeze for at least 4 hours before enjoying
This base takes a bit longer to get to that ideal 21°F draw temperature than the custard base. I churned for about 35 minutes.
Video
Notes
Yield: This recipe makes 3 pints. A serving is approx. ½ cup.
Tips:
- I don't recommend skipping the guar gum here. It helps give the ice cream a better texture and prevents ice crystals. If you leave it out, the ice cream will turn icy after 1-2 days in the freezer.
- I don't recommend swapping the guar gum for a different stabilizer, as some other stabilizers require heat to activate their absorbing abilities.
- This recipe was designed without the need for corn syrup or dextrose. You can swap some of the cane sugar for either of those to achieve a better POD.
- A touch of lecithin would also improve the texture; however, I do not use lecithin so I can't advise on the exact amount.
- This ice cream will have an airier texture than custard-style ice cream. It's also much lighter and lower in calories.