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I found this link, which lists many different substitutions for eggs, depending on what the egg is being used for in the recipe. In the case of ice cream, you're making a light custard to thicken the batter before freezing. In that case, you could substitute 2 tbsp cornstarch and 2 tbsp water. I'd whisk this up really well before mixing in, or it will ...


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If you don't want any yolk in your ice cream or Gelato, then you can use agar-agar powder, which is sold in Asian markets. It is made from seaweed, and 100% vegan (It's usual to add gelatin in ice cream for a better texture, but this makes it unsuitable for vegetarians).


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Galangal root is a possibility (more info). It's sort of like ginger that's been kicked up a notch on the hot/spicy axis. Chinese, Vietnamese and Thai stores will have it. There's also a powdered form available online. I've never tried that, but maybe it doesn't suffer the same terrible fate as powdered ginger. Prickly ash (Sichuan pepper) and Japanese ...



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