1, ice cream can be made without vanilla extract. Vanilla essence is to increase the flavor level, but also to cover up the bad flavor produced by Maillard reaction of milk powder. Using liquid milk and cream can avoid this well.

2. There is no emulsifier and stabilizer in ice cream, but these ice creams have unstable texture, poor heat resistance and large ice crystals, which limit the taste. Now ice cream basically needs these two kinds of additives, which effectively improve the stability and taste.

3. Of course, it can also be replaced by natural egg yolk liquid and egg yolk powder, but it increases the difficulty and cost of factory processing and belongs to high-end ice cream, such as Haagen-Dazs. You can't buy ice cream without additives for a few dollars.