We bring the vanilla bean to the forefront with this ice cream, and do away with the yellowy appearance and eggy flavor of a richer French-style vanilla ice cream. A blend of hydrocolloids—naturally occurring gums that aid in stabilization—work in concert to provide the stability the ice cream base needs, without adding egg. The result: smooth ice cream that’s vanilla, through and through.
Season 2014 Episode 22
Length 01:22
Premiere: 06/24/14
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