I'm an amateur ice cream maker. I've tried to emulate this ice cream without success: it is thick and flexible; the texture reminds me of melted marshmallows yet it´s not overly sweet. It's so flexible it hangs from the spoon without dripping even when it was already soft. I bought it from a small shop downtown.
It is a dairy based ice cream. I've done ice creams with milk, cream and cream cheese but the resulting flavour is overly milky and barely creamy.
I don´t know what should I add/do to achieve this kind of consistency: more animal fat, vegetable fats, sugar, whipped egg whites, some special chemical?
I add photos for visual proof.