making extra boozy ice creams
I am looking for tips or advice on how to make extra alcoholic ice creams using a vegetarian gelatin-substitute to stabilize the alcohol.
My blog post pretty much sums up the issue: http://www.weallscream.net/post/26508...
Any molecular mixologists out there?
Am I using way too much xanthan gum for it to be safe?
Has anyone tried agar and/or guar gum instead of xanthan gum?