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I've made a test on a recipe for coconut-yogurt ice cream, and I need some thoughts on improving the texture.

It was churned using an industrial ice-cream maker. It is based on a recipe I found online, only difference is the online recipe contained cocount based yogurt (which I want to avoid). I really would like to use Greek yogurt and coconut puree for this recipe.

Recipe I used: 500 gr of Greek yogurt 300 gr of frozen coconut puree (boiron) 4 tbsp honey 200 ml of double cream

The taste is super nice, but it is rock hard and once melted turns into soup.

One option is to make an englaise base (which I'm kind of trying to avoid as all of our other ice creams are currently englaise based), another is to use a stabiliser (I'm just not sure which one...). I also thought of maybe using a mixture of glucose and sugar, or even trimoline...??

Thanks!!

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