You guys...
I'm already dealing with milk powder, cornstarch, tapioca starch, corn syrup (sorta glucose?), cream cheese non-UHT milk and cream...just tell me how I can make those work better than Dana and Jeni do!
By better, I just mean a little less sweet by cutting the table sugar. I really like the ice creams I'm making for texture, mouth feel, etc. I'm not looking to add too much else - okay, I'll get some dextrose (and I think I have xanthum gum).
