Egg-free Ice Cream

We are trying to make egg-free ice cream. Here are some experiments and the results.
1. Too much fat because we tasted fat and oil, not good
Heat up 250 mL water by microwave
-> add 80 mL milk powder + 60 mL sugar, stir to dissolve them
-> cool down half hour in fridge
-> add 250 mL heavy cream (40% fat), beat well
-> pour into pre-cold ice cream maker and stir for 20 minutes
-> scoop into microwave-safe container and put into freezer

2. Tea Ice Cream: it still became too hard after frozen (note1)
Heat up 350 mL water by microwave, put 2 tea bags to make tea
-> add 50 mL milk powder + 40 mL sugar, stir to dissolve them
-> add 150 mL heavy cream (40% fat) + 100 mL whole milk, stir well
-> heat up with microwave 1 min
-> cool in fridge
-> pour into pre-cold ice cream maker and stir for 20 minutes
-> scoop into microwave-safe container and put into freezer

3. Custard base

(Test 1) We added Thick Custard bought in supermarket into ice cream maker and stirred about 20 minutes. It tasted good if we added some sugar into. The texture is still too firm but not rock-hard like the previous ones. Maybe we should mix with some sugar and water/milk and try to beat it up before we add it into ice cream maker.

(Test 2)
2 TBSP sugar + 3 TBSP milk powder + 200 mL water + 150 mL thick custard
-> mix well
-> pour into pre-cold ice cream maker and stir for 20 minutes
-> scoop into microwave-safe container and put into freezer

It tastes good right after scoop from ice cream maker. Microwave 15 sec first if it has been frozen because it becomes hard. Microwave can make it a little bit softer but still with firm texture.

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(note1) This is reference from Oolong Tea Ice Cream using an Egg-Free Base

makes approximately 2 pounds / 900 grams

4 3/4 cups whole milk
1 1/2 cups heavy cream
1 1/4 cups granulated sugar
1 cup nonfat powdered milk
10 grams stabilizer (optional)
a handful of oolong tea (1 to 2 cups loosely packed tea leaves)

The stabilizer improves the texture of the ice cream but don’t worry about it if you don’t have it. Examples of stabilizers include guar flour, carob flour, pectin, and gelatin.

Combine the milk, cream, and oolong tea leaves in a saucepan and bring to a boil over medium heat. Remove from the heat and let the tea leaves steep in the milk and cream mixture for a few minutes.

Strain the milk and cream mixture and discard the tea leaves. Add the sugar, nonfat powdered milk, and stabilizer. Heat over medium-low heat until barely simmering (185ºF). Cool the ice cream mixture to room temperature.

Refrigerate for at least four hours or overnight.

Stir the cold ice cream mix briefly before pouring into your actively churning ice cream machine. Churn until the desired consistency is reached. Pack the ice cream into the chilled container of your choice and freeze until firm.