Context

I recently stumbled upon a 1913 heritage recipe for egg-free vanilla ice cream and it got me thinking about our local preferences. While many of us are used to the rich, custard-like texture of standard ice creams, there is a growing movement towards simpler, egg-free alternatives. Do you think removing eggs makes for a cleaner, more refreshing taste, or does it take away that essential 'authentic' creaminess we love?