Interesting idea, Michelle. Our ice cream recipes typically get their richness from the fat in heavy cream and whole milk rather than from butter or ghee. If you're looking to make a rich dairy-free ice cream, we recommend using canned coconut milk, which has a super buttery mouthfeel and a delightful floral flavor. If you're committed to the idea of using ghee, you're welcome to start by adding 2-3 tablespoons of melted ghee to the custard while it's still warm. You might notice that it gives the ice cream a smoother, more velvety texture. Add more to the next batch if you like the result. Happy baking! Kye@KAF

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