tag:blogger.com,1999:blog-8626673136659917043.post5846867778450058065..comments2023-05-07T02:40:44.815-07:00Comments on The Restaurant at the End of the Blogosphere: Blackberry Cabernet/Crème de Cassis GelatoBella Fortunahttp://www.blogger.com/profile/02873179713313947561noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8626673136659917043.post-59279851578046146022014-06-18T12:02:24.300-07:002014-06-18T12:02:24.300-07:00It's supposed to help prevent iciness, making ...It's supposed to help prevent iciness, making it creamier and a little softer. I always make it with, but it doesn't seem to make enough of a difference to be a necessity.Bella Fortunahttps://www.blogger.com/profile/02873179713313947561noreply@blogger.comtag:blogger.com,1999:blog-8626673136659917043.post-64904266185608521402014-04-06T20:26:26.491-07:002014-04-06T20:26:26.491-07:00Does the xantham gum just help to thicken it? Did ...Does the xantham gum just help to thicken it? Did you make it with or without the xantham gum? Bethhttps://www.blogger.com/profile/05149068921334726430noreply@blogger.com