We've experimented with a number of different combos, Carol, and we generally find that the higher the fat content of the milk, the creamier and smoother the resulting ice cream is. Using slightly lower-fat milks like rice and cashew works, but we'd then recommend adding egg yolks and/or a thickener to ensure you still end up with a creamy ice cream. If you don't, you can expect your final product to be on the icier side. Mollie@KAF

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