It’s about time we shared one of our best-kept secrets with you! We are lucky to be connected in family ties to a very sweet catering business in Brooklyn, NY called Sweetcycle, which uses our bikes for their events and has shared with us their favorite egg-free recipes for bike-churned ice cream.  Egg-based custards can be challenging to make because they involve making the right call when it is cooked enough. With these egg-free thickeners, which are all-natural, the recipe is easier to prep — no eggs to crack — and easier on the chickens! There is much less of a danger of overcooking it. Therefore following these recipes will leave you more time for other important event details. They set up perfectly in our Icycleta or Ice Cream Bike Pro. The best part about them is that they are so delicious!! 

To measure out the thickeners we suggest having a gram scale.

Classic Vanilla

5 cups heavy cream

8 cups milk

2 1/3 cups cane sugar

1 tsp. sea salt

2 tsp. vanilla extract or 1 whole vanilla bean processed in a mortar and pestle

2 tablespoons rice flour mixed

.5 g. xanthan gum (scant ¼ tsp.)

2.5 g. locust bean or guar gum (3/4 tsp.)

1. Heat cream and milk up in a large pot. Add the sugar but hold one tablespoon aside. Add the salt and vanilla. Let this mixture come to a simmer.
2. Meanwhile, weigh out the xanthan gum and locust bean or guar gum and mix the gums into
the extra 1 tablespoon of sugar in a small bowl. Add the rice flour.
3. When the milk/cream mixture is close to simmering, with a whisk, add the rice
flour/sugar/gum mixture. Whisk vigorously. Allow the mixture to simmer for a minute
and then remove it from the stove.
4. Strain out the vanilla bits if you used whole vanilla.

Chill the base over ice. Churn once the base is well chilled.

Serving Size: about 36 – 4oz servings (once ice cream is aerated it can increase to 1.5 or 2 times the ingredient quantities)

Cardamom Oatmeal Cookie Ice Cream

Ingredients (egg free):

5 cups heavy cream

7 ½ cups milk

1 ¾ cups cane sugar + 1 tablespoon

1 tsp. sea salt

1 tsp. vanilla extract

2 tablespoons cardamom pods

3 tablespoons rice flour mixed

.75 g. xanthan gum (just less than ¼ tsp.)

2.5 g. locust bean gum (3/4 tsp.)

2 ½ cups oatmeal cookie crumbs

Method:

1. Heat cream and milk up in a large pot. Add the sugar (except the extra tablespoon),
salt, vanilla. With a mortar and pestle, grind up the cardamom pods and add them to the
milk/cream mixture. Let this mixture come to a simmer.
2. Meanwhile, weigh out the xanthan gum and locust bean gum and mix the gums into
the extra 1 tablespoon of sugar in a small bowl. Set it aside. Measure out the rice flour
and add it to the small bowl with the xanthan gum and locust bean gum.
3. Once the milk/cream mixture is close to simmering, with a whisk, add the rice
flour/sugar/gum mixture. Whisk vigorously. Allow the mixture to simmer for a minute
and then remove it from the stove.
4. Strain out the cardamom. Mix the oatmeal cookie crumbs into the hot ice cream base.
Chill the base over ice. Churn in the Immergood Ice Cream churn with the bike once the
base is well chilled.

Serving Size: about 36 – 4oz servings (once ice cream is aerated it can increase to 1.5 or 2 times the ingredient quantities)

Pumpkin Spice Ice Cream

This Pumpkin Ice Cream recipe was tailored for us by Kate Zuckerman of Sweet Cycle, a.k.a. Cousin Kate, our inside hookup to the world of kitchen science and pastry chefs. It’s a variation of her Cardomom Oatmeal Cookie recipe, using slightly smaller amounts of the magic thickeners (rice flour, xantham gum, and Locust Bean Gum) to account for the thickness of the pumpkin puree. For the pumpkin puree, you can make it yourself or get Libby’s Pumpkin Puree in cans. If you choose to process your own pumpkin puree you can substitute Delicata Squash or Butternut Squash, as these are a bit sweeter and have lower water content.
This recipe makes about 1 gallon of custard and is ready to freeze in the Icycleta.

—

5 cups heavy cream 

7 ½ cups milk

2 cups pumpkin puree

2 cups sugar 

1 tsp. sea salt 

1 tsp. vanilla extract 

2 Tablespoons rice flour mixed 

.5 g. xanthan gum (or  1/8 tsp.) 

1.75 g. locust bean gum (1/2 tsp.) OK to substitute Guar Gum

1/2 tsp cinnamon

1/4 tsp ground clove

1 tsp powdered ginger

1 pinch nutmeg

Method:

1. Heat cream and milk up in a large pot. Add the sugar (all but one tablespoon), salt, vanilla. Let this mixture come to a simmer. 

2. Meanwhile, weigh out the xanthan gum, locust bean gum, and rice flour and mix with the extra 1 tablespoon of sugar in a small bowl along with all the spices. 

3. Once the milk/cream mixture is close to simmering, with a whisk, add the rice flour/sugar/gum/spice mixture. Whisk vigorously. Allow the mixture to simmer for a minute and then remove it from the stove. 

4. Add the pumpkin puree whisk and stir. 

5. Chill the base over ice. Churn in Icycleta or Ice Cream Bike Pro once the base is well chilled.

Serving Size: about 36 – 4oz servings (once ice cream is aerated it can increase to 1.5 or 2 times the ingredient quantities)