By Lauren Zaser
With summer in full swing, it’s the perfect time to start making ice cream don’t you! Growing up, I helped my Grandma make ice cream every year for our huge family picnic by the pool. Since her recipe was non-cook it didn’t call for any eggs and I always missed the consistency and flavor that egg yolks add to ice cream. That creamy richness just can’t be duplicated, believe me I’ve tried. At the same time I loath ice cream recipes that call for cooking, then cooling for hours in the fridge, putting the mixture in the machine and then freezing it to get the texture I want.
Isn’t there a way I can make a non-cook ice cream recipe AND use worry free raw eggs yolks?
YES!!! I’ve recently discovered Safest Choice Eggs, they’re pasteurized so they have the same taste as normal eggs but you don’t have to worry about the risk of salmonella. Phewff!
So now I can make a more traditional ice cream recipe without all the cooking and waiting, because lets be honest, when you’re making ice cream you want it ASAP.Print
Lauren Zaser (b. 1990) is a Seattle native currently living in Brooklyn, NY. She is one of the co-founders of TGIF Gallery. She loves making sangria, smelling candles and hanging out in backyards with tacos.