I'm thinking of reducing my dairy intake. For ice cream, I'm thinking of using a milk substitute and wondering what works well.
I'm thinking of:
starch sources for a "roux" like concoction:
potato: flour / starch
rice flour / starch
Possible thickener / emulsifier (to add in very small quantities) -konjac
I can currently make ice cream with just milk (no cream) by adding another fat (canola oil or coconut oil) but milk has those magical micelle fat globules. In freezing it might not make such a big difference (since things might separate slower in the solid state). What have others tried and what works in terms of flavor?