Does the ice cream have eggs?

The undisputed king of cold desserts, it’s hard to find someone who would say no to ice cream. Available in many different flavors, ice cream is an iconic American treat, though you can find variations of it all over the world.

Chocolate, vanilla, strawberry, mint and chocolate, butternut, rocky road, cookie dough… the list of our favorite flavors could go on!

Although we all agree that ice cream tastes divine, have you ever wondered how it’s made and what’s in it? Some ingredients are obvious, like cream and sugar, but what about the rest? And the eggs? Let’s find out.

So does ice cream have eggs? With so many types and brands of ice cream with a wide variety of flavors and ingredients, some will contain eggs and some will not. Many of the ice creams you buy at the supermarket may not contain eggs, although it is always important to read the ingredient list to check for eggs. Most homemade ice cream recipes do include eggs.

Read on to find out what ice cream is made of, whether it contains eggs, why eggs are so important when making homemade ice cream, and some popular ice cream brands that do and don’t use eggs:

ice cream ingredients

Ice cream is a dairy-based frozen dessert made with milk, cream, sugar, and sometimes egg yolks.

Traditional French ice cream was always made with eggs and had a richer texture and consistency than American ice cream. Although at first American ice cream did not, it has now evolved to include eggs.

To make ice cream, all the ingredients are first mixed together to form a rich custard that, once cooled, is whipped at a fairly high speed to incorporate air and give it volume.

The final product is smooth, creamy and light in texture, served at a fairly low temperature to hold it together.

Do all ice creams usually have eggs?

With so many different types of ice cream available on the market, you will notice that some melt faster than others, while others stay fresh even after a while. Some are rich and chewy, while others are extremely light and airy.

The reason for this difference is the ingredients used, especially the eggs.

Although almost every homemade ice cream recipe will call for you to include eggs in the mix, you will find several brands on the market that may or may not have eggs.

If you’re trying to avoid eggs in your diet, be sure to pay close attention to the ingredient list when shopping for your favorite brand and flavor of ice cream.

Pay extra attention when opting for flavors that contain baked goods, such as cookies or brownies, as they are likely to contain eggs.

Vanilla, especially French vanilla, will most likely contain eggs as well, as do many organic ice cream brands.

Popular ice cream brands that have eggs

Although many ice cream brands contain eggs, some do not to cater to vegans and those who avoid eggs.

Below are some popular ice cream brands and their flavors that contain eggs:

Popular egg-free ice cream brands

There are many popular ice cream brands that make not only egg-free ice cream, but also 100% dairy-free ice cream that is suitable for vegans.

Below are some popular ice cream brands and their flavors that are egg and dairy free:

Why are eggs added to ice cream?

Eggs, specifically egg yolks, play a crucial role in making homemade ice cream. Although you can easily make parfait without them, there’s a reason (or two, or more) why almost every recipe calls for them.

Egg yolks are made up of water, fat, and protein, and the latter two are what make them so important in making delicious ice cream.

Fat freezes differently than water and makes ice cream smooth and creamy, while egg proteins form a thick gel when cooked that, when enlarged at the microscopic level, looks like a mesh of fibers.

When water is trapped in this mesh, it can’t break down the ice crystals into chunks, resulting in ice cream that always stays smooth and creamy.

Egg yolks are also full of emulsifiers that bind fat and water together to create a creamy emulsion. They use the fat already present in the base of the ice cream and make it creamier.

Just as mayonnaise made with eggs is thicker and creamier, ice cream that uses egg yolks also develops a richer texture and creamier flavor.

In addition, the egg yolks also make the ice cream more stable, minimizing its tendency to melt earlier than normal.

They also extend the life of the ice cream in the freezer, since the yolks avoid the thaw and refreeze cycle that ruins the creamy texture of the frozen dessert.

Plus, the egg yolks add a nice creamy flavor to the ice cream that works great with flavors like vanilla.

The number of egg yolks your ice cream needs depends on the recipe you’re following and the level of creaminess you’re looking for.

Some recipes call for as few as two egg yolks or as many as ten per quart of ice cream. It’s best to go for the middle ground and settle for 5-6 egg yolks, or just follow what your recipe says.

How to make ice cream with eggs

Making egg ice cream is a classic way to prepare this delicious cold dessert. The right ratio of milk and cream to egg yolks gives your ice cream a thick, creamy consistency that tastes heavenly without feeling heavy.

Here are step-by-step instructions for making egg ice cream at home with an ice cream maker, using a few basic ingredients, including milk, heavy cream, sugar, salt, and egg yolks:

• • Simmer the milk, heavy cream, sugar, and salt in a small saucepan over low heat for about 5 minutes, or until the sugar is completely dissolved.
  • In a separate bowl, beat the egg yolks and slowly add 1/3 of the hot cream mixture to the yolks.
  • Next, whisk the egg yolks and cream mixture in the hot cream pot.
  • Put it on medium-low heat and let the mixture cook until it’s thick enough to coat the back of a spoon.
  • You can use an instant read thermometer to check the temperature of the mixture, which should be 170°F.
  • Pass the mixture through a fine mesh strainer and let it cool to room temperature.
  • Cover and chill for at least 4 hours, or preferably overnight.
  • Blend the mixture in an ice cream maker following the manufacturer’s instructions and serve directly for soft serve or chill in the freezer for a harder texture.

How to make ice cream without eggs

Here are step-by-step instructions for making eggless ice cream at home (without an ice cream maker) using a few basic ingredients like heavy cream, condensed milk, salt, and your choice of flavors:

• Pour the heavy cream into a bowl and beat for about 3 minutes, or until stiff peaks form.
• In another bowl, whisk together the condensed milk, salt, and vanilla extract (to make vanilla ice cream).
• Mix a tablespoon of the whipped cream with the condensed milk mixture, as it is lighter and easier to incorporate into the rest of the whipped cream.
• Gently mix the rest of the whipped cream into the condensed milk mixture, folding it in and being careful not to deflate or over mix it.
• Pour this mixture into a freezer-safe container, smoothing the top and covering with plastic wrap.
• Freeze for at least 6 hours, or preferably overnight before serving.

Related questions

Now that you know if ice cream calls for eggs, why some recipes call for it, and some of the popular brands that have egg-based and egg-free ice creams, here are some additional questions we thought you might have:

Does the ice cream contain raw eggs?

Although all commercially produced ice cream is usually made with pasteurized eggs or egg products, you will often see homemade ice cream recipes that call for raw eggs to be used in the base mix.

The FDA and USDA advise starting with a cooked base for maximum safety, even when using pasteurized eggs , especially when serving people with health conditions and those at risk of foodborne illness.

As an added precaution, it is advised to use only pasteurized milk when making homemade ice cream.

How are eggs used safely when making ice cream?

When working with raw eggs to make ice cream, there are some precautions you can take to reduce the risk of getting sick.

If that seems too risky, look for egg-free ice cream recipes that taste the same, or opt for pasteurized shell eggs or pasteurized egg substitutes.

Look for a recipe that calls for a cooked custard base to kill salmonella. Make sure the mixture is at least 160°F to kill all bacteria.

Resist the urge to taste the uncooked egg mixture during preparation and wait until it is fully cooked.

What can you use instead of egg yolks in ice cream?

If you avoid eggs and can’t add them to your ice cream to make it richer and creamier, there are some easy substitutes you can use in place of eggs.

Instead of making a traditional custard base with eggs, you can thicken it with a few tablespoons of cream cheese and a little cornstarch.

The amount of cream cheese is not enough to affect the flavor of the ice cream, but it is enough to give it a smooth, creamy texture.

You can also opt for agar-agar powder , which is made from seaweed.

Why does some ice cream taste like egg?

Although many ice cream recipes use egg yolks to make it creamier and more delicious, no one likes ice cream that tastes like eggs.

This can happen because the cooking temperature is too high during the cooking process.

When making the custard base, make sure not to exceed 185°F as this will cook the custard enough to turn the yolks into scrambled eggs.

What makes ice cream grainy and icy?

The perfect ice cream texture is always soft, smooth and creamy. However, sometimes you may notice your homemade ice cream taking on a grainy, icy texture.

This occurs because large ice crystals form during the freezing process. To ensure this does not happen, always use a sufficiently cold freezer bowl and chill the custard mixture as much as possible.

For best results, you can place the freezer bowl in the freezer overnight before using it.

Another way to ensure your ice cream has the perfect texture is to make a custard-based ice cream that includes egg yolks, as these help stabilize the mixture during freezing.

What is the difference between ice cream and gelato?

Although both ice cream and gelato are made with cream, milk, and sugar, authentic Italian gelato contains more milk and less cream than ice cream.

Nor does it usually have egg yolks, which are a common ingredient in most ice creams.

Regarding its differences in texture, gelato is much creamier, denser, smoother, silkier and more elastic than American ice cream.

Can lactose intolerant people eat ice cream?

No. _ Lactose is found mainly in milk and other dairy foods, and since milk and heavy cream are some of the main ingredients in ice cream, ice cream is not suitable for people with lactose intolerance.