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I recently stumbled upon a 1913 recipe for vanilla ice cream that is completely egg-free, and it got me wondering if we’ve been overcomplicating our homemade desserts. In Nigeria, where we often rely on powdered milk or local alternatives, do you think traditional custard-based ice cream is superior, or is a simpler egg-free version just as satisfying? Let’s talk about your favorite ways to whip up a cold treat at home without the stress of tempering eggs.