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 that’s vanilla, through and through.
ChefSteps is here to make you a better cook. Drawing on our years of combined culinary experience, we create hands-on online classes and original recipes that are both informative and entertaining. We don’t tell you how to sharpen your knife or make macarons from scratch, we show you. Whether you’re a home cook, a professional chef, or just love watching cooks work, we can help you cook smarter.