How can I obtain a smooth and creamy texture in homemade low fat ice
cream and frozen yogurt? In all my attempts (from different sources),
my end result was always icy, but I've eaten extremely creamy low fat
ice cream and frozen yogurt without that icy texture. Any
recommendations would be great.

My first recommendation is to post this question in a newsgroup oriented to
ice cream and not in one for baking.

"Peter" > wrote in message
om...
> How can I obtain a smooth and creamy texture in homemade low fat ice
> cream and frozen yogurt? In all my attempts (from different sources),
> my end result was always icy, but I've eaten extremely creamy low fat
> ice cream and frozen yogurt without that icy texture. Any
> recommendations would be great.