Thank you for this. I've always done ice cream as a custard base even on a commercial level. This is simpler. I've been afraid of xanthum. I don't need to be.
I’m with you there are so many options of how to make ice cream basis. It’s hard to land on one you like. I don’t love xanthan but at less than 1.5%. It’s a game changer. Let me know if you try it and what you think.
