Baileys ice cream stabilizer
I'm planning on making Baileys ice cream from the recipe given in Larousse Gastronomique, which calls for 1 tsp of stabilizer. Ice cream stabilizers are briefly listed in the preceding paragraph as edible gelatine, egg white, agar-agar, and carob but are not discussed any further. I find the stabilizer reference vague and the 1 tsp measurement further puzzles me because I wouldn't expect them to be used in the same ratios.
Please help.
- 150 g egg yolks
- 1 tsp ice cream stabilizer
- 1/2 cup castor sugar
- 2 cups milk
- 1 cup heavy cream
- 175 ml Baileys
Best Answer
I've used xanthan gum with great success. You can get it in powdered form at places like Whole Foods and health food stores. You might find guar gum also, although I haven't tried it. The teaspoon measurement is about right for a standard home recipe that makes a quart of ice cream, although you can add a quarter teaspoon at a time and stop when the consistency looks about right. Add it while spinning the mix in a blender to prevent clumps. If you add too much, it'll become thick and sticky like peanut butter.
I'm assuming they're calling for some kind of stabilizer because Baileys has a lot of water in it, but you may find that you don't need the full teaspoon.
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Which stabilizer is best for ice cream?
Xanthan gum (E415) Its blend with guar gum and/or locust bean gum makes an effective stabilizer for ice cream, ice milk, sherbet, and water ices.Is there alcohol in Baileys ice cream?
Best of all, it's totally unsuitable for kids, thanks to the alcohol content, which gives you the perfect excuse when they try to get their hands on a bowl of the stuff. This isn't the first time Baileys has dabbled in the world of pre-prepared desserts.How do you use locust bean gum in ice cream?
It is used in ice cream formulations at levels of 0.1-0.2%, needs to be heated to about 80\xb0C (176\xb0F) for 20-30 minutes for complete solubilisation and full viscosity, and must then be left in the mix for about 2 hours to reach maximum viscosity.Should you use Stabilizers in your Ice Cream?
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Answer 2
I'm not a fan of Xantham gum for stabilizing these mixtures because I think it makes for a slimy mouthfeel and changes the texture. In the past, I used a blend of Carboxymethyl Cellulose and glycerol monostearate, which both emulsifies the mixture and stabilizes it. You can find these ingredients on Modernist Pantry.
There are several resources that dig into the amounts to use and the blends, etc. This post covers it to an extent: GMS and CMC ratios in Ice Cream
Frozen Desserts by Francisco Migoya also has information about stabilizers.
You can also find a bunch of information in this link: http://icecreamscience.com/stabilizers-ice-cream/
Answer 3
I'm also not a fan of xanthan in ice cream (it's great for a million other things). Even so, a teaspoon of xanthan is too much. If you were to use it, you'd want to use under 1g per liter. If you're hoping to use easy to find ingredients, try 1g gelatin plus 0.4g xanthan gum. Mix these with the sugar in the recipe.
Other stabilizer blends will be more effective, but you'll have to shop for some new things. You could try to find a reasonably sized jar of Cremodan, or roll your own ... check out this article.
Someone mentioned carboxymethylecellulos ... this is very effective stuff, but beware that there are many varieties, some of which will strongly influence the texture of the ice cream. You don't need any GMS in any ice cream that has 150g egg yolks. That's a crazy lot of eggs. You could cut that by 3/4 and still have plenty of emulsification.
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