These are all custard ice creams. With eggs. First of all, raw egg whites aren’t needed in ice cream. And the yolks should be cooked just a bit while making the custard. If you are making ice cream with cheap commercial whole raw eggs, you are begging for salmonella. Nearly every mass commercial chicken has it. Salmonella can make you sick for a month, and it can kill a two year old.
However, there are great ice creams without custard, called “Philadelphia style.”
Here’s a delicious vanilla. I like these better because they are more refreshing and not so richly filling.
3 c heavy cream (or 2 c heavy cream and 1 c milk)
3/4 c sugar
Pinch of salt
1 vanilla bean
3/4 tsp vanilla extract
Heat one of the cups of cream in a saucepan and add sugar and salt. Slice the vanilla bean in pieces and each one LENGTHWISE. Get a tiny sharp pointed paring knife and scrape out as much of the delicious little vanilla seeds into the cream. Throw the pods in as well. Don’t let the cream boil; just heat it til the sugar is dissolved.
Remove from heat, pour into a bowl (stainless is fastest to cool), add the rest of the cream and the vanilla extract, and chill in fridge until cool.
When cool, get out the pieces of pod* and put the cream mix into your ice cream maker.
Yummy and no salmonella.
* rinse the pods well and dry them overnight. Then you can throw them into your sugar canister and all your sugar will have a delightful vanilla scent. Tell others so they don’t think those big black things in the sugar are bugs!
Recipe borrowed from David lebovitz but it’s pretty straightforward.