Context

I recently stumbled upon a 1913 heritage recipe for egg-free vanilla ice cream, and it got me thinking about how we define quality desserts here in Nigeria. Since many local recipes rely on eggs for that rich, creamy texture, do you think an egg-free version can actually compete, or is the richness of eggs non-negotiable? I’d love to hear from those who have experimented with making ice cream at home—is it worth ditching the eggs, or are we missing out on the authentic experience?