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From:	Deborah (Recipes.vegsource.com)
Subject:	Ice Cream About This
Date:	July 12, 2010 at 9:38 pm PST

In Reply to: the Art of Ice Cream posted by Christina on July 11, 2010 at 4:38 pm:

One possible fix for this is to add abut a half teaspoon of guar gum or xanthan gum to your ice cream mixture before freezing it, blending it in very well. This tiny addition can often make a big difference. (Don't use too much, or you could be worse off than you were before.)

Another possible fix is to make part of the sweetener you use be in the form of a syrup, whether corn syrup, rice syrup, agave syrup/nectar, or even a sugar-free syrup such as Da Vinci's.

Try one or both of these ideas in your next batch.

Also, be sure to whip/beat the ice cream often as it freezes, to make it smoother and less ice-crystal-y.

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Have you tried using coconut cream and/or coconut milk in your ice cream mixture? I recommend it!

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