Egg-Free Vanilla Bean Ice Cream
Jun 25, 2014
See how to create perfectly creamy ice cream thats vanilla, through and through.
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, slowly melting scoop. 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 carrageenannaturally occurring gums that aid in stabilizationcame to the rescue. These gums work in concert to provide the stability the ice cream base needs, without adding egg. The result: perfectly creamy ice cream thats vanilla, through and through.
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