Some people have egg allergies. You can replace the whole pasteurized eggs in our Ice Cream Base Mix #1 with liquid lecithin, which is derived from soy beans. We did that for a few years, but liquid lecithin is very sticky (like honey or tar) and can be difficult to mix in well. There is also some anecdotal evidence that it may have negative effects on capillary walls, so we stopped using it and went back to eggs.
Liquid lecithin is available on Amazon. It is very sticky and hard to get off, so if we use it, we weigh it in small disposable plastic cups and scrape it out with disposable plastic spoons. Only a small amount is needed for each batch, so we weigh it with a precision scale rather than trying to measure it with teaspoons. Because it is so gooey it does not mix well by hand with the other ingredients, it must be mixed with the other ingredients in a blender.
The emulsifier in eggs is in the egg yolk, not the egg whites. If you decide to replace the whole eggs with liquid lecithin, 1.5 g of liquid lecithin is equal to the emulsifier in one egg yolk, so you would use 3 g of liquid lecithin to replace the two whole eggs in our Ice Cream Base Mix #1.
