I saw that many no-churn ice cream recipes use gelatin to prevent crystalization. Unfortunately, I don't have any gelatin left but a lot of agar-agar powder. Can I use agar-agar powder instead? And if yes, what is the best way to use it? Because normally I have to bring the mixture to a boil to cook agar-agar powder but I don't want to boil my milk.

Thanks for your help.

  • Agar agar melts/dissolves at 90°C. You don't have to boil (all of) your milk, but you'll need to get the agar agar to 90°C in some liquid in order for it to dissolve before cooling it back down. Whether it can be used successfully in ice cream, I have no idea. 😁 – AMtwo May 10 at 22:46

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