I tend to add some gelatin to custard type desserts and just anywhere I can fit it in.
In varying quantities since not everything is that type of consistence. But custard for ice cream is perfect and the consistency is improved but the pumpkin cheese cake on T-day, Indian pudding, my homemade yogurt, eggnog or any blended/heated beverage (hot cocoa)....
There's really no end just think about it any time you make anythng w a sauce and sprinkle some in.