Wednesday, August 4, 2010

To Egg or Not to Egg?

The New York Times posted an excellent article today about going egg-free to create a lighter, more intensely flavoured ice cream. It's certainly food for thought. What I absolutely love most about ice cream is its creamy, decadent richness, which comes from using an egg-based custard. In the article, David Lebovitz, author of "A Perfect Scoop" (my bible), says this new egg-free ice cream goes against the Haagen-Daz style of “fat-is-flavor”. But isn't fattening the very point of ice cream?

In any case, I'll definitely try out these egg-less recipes to compare. At the very least, it might help spare me some calories.