Mike Lyle wrote:
Worth noting, though, that ice cream can contain gelatin as a
stabilizer; but I think the vegetable ones such as agar-agar are more
usual.

I have heard of it, but rarely encountered it. Occasionally in ice-lolly
encased ice-creams, but never in actual stand alone ice-cream. But then, I
also am a terrible ice-cream snob and tend to stick with the premium brand
stuff.

As it happens, I bought some agar powder in a Chinese shop yesterday,
so as to have it on hand for experiments when the ice-cream season
opens.

Let us know how it goes. Althoguh probably over there ---- not on here.
:-)