chewy ice cream
I made an ice cream that flaunts its additive content by putting one tablespoon of guar gum in a quart of sweetened milk and cream, blending the mix until it thickened, and freezing it in a bowl along with a large wooden spoon. When the spoon was almost immobilized, I used it to work the mix until it developed some elasticity — and until my arm gave out, well short of 20 minutes. The ice cream was substantial and chewy, a cross between an extremely dense custard and a fine-grained pudding.
guar gum or Japanese konjac flour work similar ways in this recipe.