I've been trying to use corn starch to make egg-free frozen yogurt.
My usual procedure is:
1 L full-fat yogurt
1/2 cup sweetened condensed milk
1 cup half-and-half
2 tbsp corn starch and 2 tbsp water mixed well
Heat up 1 cup of the yogurt + half-and-half + condensed milk, add corn starch solution, stir until boiling and thickened, mix with the rest of the yogurt, let cool in fridge, then pour into electric ice cream maker.
I find though that my results still
(1) freeze like a rock after putting in the freezer -- I have to take them out and let thaw several minutes before it's possible to scoop, unlike all the egg-free commercial frozen yogurts out there.
(2) I have this slight unpleasant powdery texture in the mouth after eating, presumably from the corn starch.
What's the secret to all the egg-free store-bought ice creams? and is there anything other than corn starch I can use without resorting to eggs, to avoid that powdery texture? If I add any less corn starch, I get a mess of ice crystal texture.