Aquafaba – fast and vegan alternative to Italian meringue!

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3 Responses

  1. Jenny says:

    Have you tried using coconut cream and coconut milk as well? These are widely used in Philippine ice creams because of the cheap and accessible ingredients.

    • Anders says:

      Yes, I have used coconut at times (check out the Piña colada sherbet). As you write, it is clearly a good, possible ice cream ingredient (the drawback, of course, being that it is difficult to avoid the added coconut flavour which may go more or less well with the other flavour(s) in the ice cream.

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