Skip to main content
Egg-Free Vanilla Ice Cream
Classic French vanilla ice cream, with its characteristically yellow appearance, is the more decadent version of its American cousin. The addition of egg yolks in the base results in a rich, easily churned scoop that melts slowly. The problem? It’s unmistakably eggy in flavor. We wanted to bring the vanilla bean to the forefront without losing the richness and texture the egg yolks provide. A blend of locust bean gum, xanthan gum, and kappa carrageenan—naturally occurring gums that aid in stabilization—came to the rescue. These gums work in concert to provide the stability the ice cream base needs, eliminating the need for egg. The result: perfectly creamy ice cream that’s vanilla, through and through.
Used In
Orange Creamsicle
245
See the Recipe
Explore other Recipes