When Jeff Varcoe first heard about using canned chickpea liquid as an egg replacement from one of his R&D team members, he thought it was a joke. But then the managing chef of Penn State University’s Findlay Dining Commons started playing around with the ingredient—also known as aquafaba, or “bean water”—and successfully created mayonnaise. “Long-term, I was looking for items to add to our new Pure Food concept, an allergen-free and kosher station that is opening in the fall,” says Varcoe. Penn State found that students are not eager to communicate allergy problems to staff, and the hope is that the new station will alleviate this issue. Varcoe expects this aquafaba ice cream, which a cook discovered online, to be a big draw.