Making homemade ice cream can be an intimidating project to tackle. There is always that fear of scrambling the eggs when making the custard and having to start all over. But it’s the eggs that create that creamy texture we all know and love.
Or so I thought.
When I saw this recipe for ice cream, and noticed the ingredient list did not include eggs I was skeptical. But I was also anxious to give it a shot! It looked very simple to make and should be fail proof.
The base of this ice cream could be used for multiple applications – add whatever “toppings” you want! I went with classic chocolate chips. The recipe makes the perfect amount to serve 4 people.
Egg-Free Chocolate Chip Ice Cream
- 1/2 C sugar
- 1 C milk
- 1 C heavy cream
- 1 tbsp vanilla extract
- 1/2 C mini chocolate chips
- In a saucepan over low heat, dissolve sugar in milk. Add in the cream and vanilla. Remove from heat and allow to cool.
- Follow the instructions for your ice cream maker. Towards the end of churning, add in the chocolate chips. Freeze until ready to serve.
*This recipe is adapted from Amber at http://www.sprinklewithflour.com/2012/08/homemade-chocolate-chip-caramel-swirl.html*