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From: jacobson@fluke.UUCP (David Jacobson)
Newsgroups: net.veg
Subject: ice cream without raw eggs
Message-ID: <1132@vax2.fluke.UUCP>
Date: Sat, 1-Mar-86 15:27:58 EST
Article-I.D.: vax2.1132
Posted: Sat Mar  1 15:27:58 1986
Date-Received: Tue, 4-Mar-86 03:20:56 EST
Distribution: net
Organization: John Fluke Mfg. Co., Inc., Everett, WA
Lines: 16

I'd like to make homemade ice cream (its really getting spring-like
here in Seattle), but most all home ice cream recipies call for raw
eggs.  While I'm a lacto-ovo vegetarian, raw eggs are a little more
than I'm comfortable with.  I've tried just making it with half and
half, sugar, and fruit.  But then the results must be kept very cold to
not be quite soft.  I've noticed that the good commercial ice creams
contain thickeners like guar gum or locust bean gum or carageenan
(sp?).  Our ice cream freezer (a White Mountain) claimed that its maker
sold little cartons of ice cream stuff, which contained non-fat dry
milk, plus some of those thickeners.  (I know its out of a box, but it
doesn't seem at all harmful.)  However, I've never seen any for sale
around here.  Does anyone know how home people can make it thicker?
Or alternatively, does anyone have a recipe for home made ice cream
that doesn't call for raw eggs?

  -- David Jacobson  ...ihnp4!uw-beaver!fluke!jacobson