Hi. I hope there’s someone reading this who is familiar with “shave snow”, the dessert popularized in Taiwan. It’s promoted as a cross between shave ice (made from water) and ice cream. With shave snow, the frozen block is shaved into ribbons with a special machine. The finished product is supposed to be light (melting on your tongue like snowflakes) but also creamy. I can’t find a recipe that doesn’t result in a grainy product. Even when I use dairy fat and stabilizers the result isn’t great. Does anyone have a tip on creating a “creamy” ice cream block (still-frozen) that is also light and low-fat?
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