Vanilla Scrambled Egg Ice Cream

Well, summer is here and the ice cream maker has come out from the depths of the storage closet. I never had intentions of being a homemade ice cream maker myself, but our friendly neighbors gave us with an ice cream maker as a wedding gift, and we haven't looked back since. But learn from my mistakes and beware of the eggs.


I decided to make standard old-fashioned vanilla ice cream, recipe straight from the manual. I even got a little fancy and added vanilla bean, ooh la la. I heated the milk but made the mistake of leaving the egg in the hot milk too long and it started to cook the eggs. So now we have scrambled egg ice cream. It's still good, there are just tiny frozen bits of scrambled egg every now and then. Not appetizing? I hear bacon ice cream is a big thing right now, so maybe I'm just starting a new trend.


And I must mention, kudos to Cass-Clay for announcing they do not use rBGH/rBST milk in their cream (not sure if this applies to all their products...). Corporate chemical giant Monsanto says it is safe; the rest of the world says it is not. This bovine hormone is legal in the US (and ONLY in the US), but I'm not taking any chances. Supporting "No rBGH/rBST" dairy is not hard; even Wal-Mart has joined the no-hormone milk club.