but no eggs?We are working on making vanilla ice cream GFCF and w/o eggs or soyas well. Very difficult without the eggs and I don’t even want totry it with the Ener-G egg replacer since I’m not doing so well withthat stuff anyway.I read yesterday a recipe using canned vanilla pudding…I’m goingto try with the Dr Oetker cooked pudding that I’ve been making andsee how it comes out.Here is the recipe from my book:2 cans rice pudding (15 oz each)1 cup simple syrup1/2 tsp vanillaStir together and chill thouroughly. Then transfer to ice creammaker and follow it’s directions.
To make simple syrup, combine equal parts sugar and water overmedium heat until simmering. Cook and stir for 1 minute or untilsugar is dissolved then cook 2 more minutes without stirring.Refrigerate until cold.
If I fail with vanilla ice cream, I’m going to try making a vanillasorbet with just the simple syrup flavored with a vanilla bean.
Silas Trumble said,
Wrote on March 29, 2007 @ 2:43 pm
What about this one?
http://www.foodallergykitchen.com/recipe_french_vanilla_icecream.asp
Mireya Lafountaine said,
Wrote on March 31, 2007 @ 11:59 am
but no eggs?We are working on making vanilla ice cream GFCF and w/o eggs or soyas well. Very difficult without the eggs and I don’t even want totry it with the Ener-G egg replacer since I’m not doing so well withthat stuff anyway.I read yesterday a recipe using canned vanilla pudding…I’m goingto try with the Dr Oetker cooked pudding that I’ve been making andsee how it comes out.Here is the recipe from my book:2 cans rice pudding (15 oz each)1 cup simple syrup1/2 tsp vanillaStir together and chill thouroughly. Then transfer to ice creammaker and follow it’s directions.
To make simple syrup, combine equal parts sugar and water overmedium heat until simmering. Cook and stir for 1 minute or untilsugar is dissolved then cook 2 more minutes without stirring.Refrigerate until cold.
If I fail with vanilla ice cream, I’m going to try making a vanillasorbet with just the simple syrup flavored with a vanilla bean.