This is kind of a follow up question to the topic "The Scoop on Ice Creams". How does one go about making a savory ice cream or sorbet? From everything I have been taught about making ice creams and sorbets, sugar plays a vital role in the smoothness and creaminess of these products. What takes the place of lots of sugar in these savory concoctions? Is it booze?
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1/20/01 at 7:27am