Home-made ice-cream without the eggs

By Terry Farris

I got an electric ice-cream maker for Christmas and am looking for recipes that don't use raw eggs. I did get an envelope of egg mix included, but can't pronounce most of the ingredients (I take that as a bad sign).

Lucky you – I've never owned an ice-cream maker, and still churn mine by hand! Here are a few recipes without raw eggs I wrote for iVillage some time ago. Just put everything in the bowl of the machine and churn until the right consistency.

Frozen Orange Yoghurt

Makes 600ml; serves 4

450g tub natural yoghurt

325g jar orange curd

grated zest of 1 orange

Simply whisk the yoghurt, curd and zest together until well blended and freeze in a plastic container. Take out and soften before serving.

Variations: Use lemon or lime curd instead of the orange.

Mascarpone Mocha Ice-cream

Makes about 600ml; serves 4

250g mascarpone (soft Italian cream cheese)

284ml double cream

2 tbsp finely ground dark roast coffee

4 tbsp icing sugar

Combine the mascarpone and cream and whisk until just blended. Whisk in the coffee and sugar and freeze in a plastic container. Allow to soften before serving.

Variation: You can substitute melted chocolate for the coffee, leaving out the icing sugar.

Brown Bread and Mint Ice-cream

Makes about 400ml; serves 2–3

50g butter

50g Demerara sugar

175g fresh (not dried) wholewheat breadcrumbs

2 tbsp finely chopped fresh mint

200ml double cream

200ml ready-made custard

Melt the butter, add the sugar and breadcrumbs, and cook until everything is slightly golden and crisp. Stir in the mint and leave to cool. Now just bung the breadcrumbs, cream and custard into the ice-cream maker and churn until frozen.

Terry