The co-founders of Eclipse Foods say their new plant-based ice cream tastes just like dairy. For now, you can only find it at select restaurants, including Equinox in Washington, DC.
For plant-based eaters, ice cream has always been a little elusive. Sure, there are good vegan ice creams on the market, but they usually can’t match the original exactly for one reason or another. The co-founders of
The ice cream contains canola oil, for example, since the frozen nature of the product means you can get away without needing a saturated fat. Bowman says cheese is different. It needs that saturated fat, which is why he uses rice bran oil to make Eclipse cheese . It’s not really the ingredients that make the product taste as good as it does, says Bowman. In fact, according to the chef, it’s actually the processing that makes the difference. “It’s how we process them and put them together...that makes this indistinguishable from its animal counterpart,” he says.“We go through the exact same pasteurizers, the exact same homogenizers...heat exchanges...chilled holding tanks, where it’s right on the same machine.
Edinger and Gray have been been making all sorts of creations since they got their hands on it: a strawberry rhubarb ice cream, a semifreddo that gets a textural boost from the addition of aquafaba from chickpeas and even a vegan crème anglaise.
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