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methylcellulose usage

methylcellulose usage

methylcellulose usage

I'm trying to make some sort of "hot ice-cream" using methycellulose. Only problem is that the current recipe uses too much cream and thus provides it with a pudding like taste - nor really and "ice-cream" one.

I've tried simply removing the cream, but the consistency of the end product is simply too watery and does not hold together.

Currently I'm using whole milk yoghurt as well as creme cheese - I suppose the fat content is what is giving it the desired consistency. Would this be correct? How could I ensure the necessary fat content to have an ice-creme tasting product and not a pudding tasting one?

Could any-one suggest something for this?

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