Home Cooking

Eggs

Egg-free frozen yogurt advice

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 14

Egg-free frozen yogurt advice

yuanzhoulv | May 16, 2011 11:44 AM

Hi all,
I've been trying to use corn starch to make egg-free frozen yogurt.
My usual procedure is:
1 L full-fat yogurt
1/2 cup sweetened condensed milk
1 cup half-and-half
2 tbsp corn starch and 2 tbsp water mixed well

Heat up 1 cup of the yogurt + half-and-half + condensed milk, add corn starch solution, stir until boiling and thickened, mix with the rest of the yogurt, let cool in fridge, then pour into electric ice cream maker.

I find though that my results still
(1) freeze like a rock after putting in the freezer -- I have to take them out and let thaw several minutes before it's possible to scoop, unlike all the egg-free commercial frozen yogurts out there.
(2) I have this slight unpleasant powdery texture in the mouth after eating, presumably from the corn starch.

What's the secret to all the egg-free store-bought ice creams? and is there anything other than corn starch I can use without resorting to eggs, to avoid that powdery texture? If I add any less corn starch, I get a mess of ice crystal texture.

Thanks!!!

Want to stay up to date with this post?

Recommended From Chowhound