Egg-less Ice Cream (Pistachio or Hazelnut)

Custard based ice creams are delicious, but if you’re looking for a cleaner, creamier flavour, this eggless recipe might just be the one for you. Egg-free ice creams can come out a little icy, so here we have used corn flour (or starch) to thicken the mixture and absorb any extra water, resulting in soft, smooth ice cream where the nut flavour really shines through. The recipe and pictures are by Littleloaf for WhyNut.


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