Johnny Iuzzini has a very cool technique for making aerated chocolate using the chamber vac and I was curious to know if this type of thing would work with an ice cream base. I don't really see why not, even if something like agar is needed, but wanted to throw it out there for the pros to chime in
@chris @grant.
I want to freeze it with the aeration and break it into pieces and coat them to look like stones for a dessert.
johnnyiuzzini.com/storage/recipe/winter/adv/chocolate_whiskey_sponge.pdf
