Thank you for your recommendations for nondairy homemade ice cream. Recently I was diagnosed with a dairy allergy and had to quit making the ice cream I had made for years(it was wonderful, believe me). Though I couldn't imagine making ice cream without dairy, I thought I would run a search anyway, and found you here. I have several questions which I don't have time to outline right now, but I would like you to address one which doesn't seem to fit with the general preference of the writer and the commenters/questioners: Everyone seems to want "creamy" ice cream. I don't like the creamy stuff and have never made it that way. I like a light, somewhat icy texture with just enough cream(I used half and half) to make it possible to scoop. The fact that it gets rock hard doesn't matter to me, I just let it set out for half an hour or so before serving. If you have any suggestions for attaining this sort of product with nondairy ingredients, I would be most grateful. Thank you!

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