Guest guest Posted March 30, 2012 Report Share Posted March 30, 2012 Still fiddling around with these ice creams. I wondered if the enzyme the keeps the gelatin from working in fresh pineapple would also prevent Xanthan gum from working. It does not! I just made the ice cream using fresh but frozen pineapple. I used no cream and no extra sugar. Just coconut syrup up to but not over the blades, two cups plus of frozen pineapple, and 1/2 teaspoon Xanthan gum. fabulous creamy ice cream. I'm sure you can come up with something coconutty you could use if you don't have the syrup. Terry Sent from my iPadHD Quote Link to comment Share on other sites More sharing options...
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