Egg-Free Vanilla Bean 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, 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 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, without adding egg. The result: perfectly creamy ice cream thats vanilla, through and through.