Improving texture of yogurt based ice cream- stabiliser?
I've made a test on a recipe for coconut-yogurt ice cream, and I need some thoughts on improving the texture.
It was churned using an industrial ice-cream maker. It is based on a recipe I found online, only difference is the online recipe contained cocount based yogurt (which I want to avoid). I really would like to use Greek yogurt and coconut puree for this recipe.
Recipe I used: 500 gr of Greek yogurt 300 gr of frozen coconut puree (boiron) 4 tbsp honey 200 ml of double cream
The taste is super nice, but it is rock hard and once melted turns into soup.
One option is to make an englaise base (which I'm kind of trying to avoid as all of our other ice creams are currently englaise based), another is to use a stabiliser (I'm just not sure which one...). I also thought of maybe using a mixture of glucose and sugar, or even trimoline...??
Thanks!!
Best Answer
It looks like, you have very large ice crystals forming. One thing I’ve noticed in the recipe is the sugar content is rather on the lower-end. Around 80 g from the honey and 36 g from the coconut paste. Almost 10% by weight. Normally what you expect is 15-20%.
The amount of dissolved sugar in the base will help lowering the freezing point.
Before crystallization can begin, the temperature of the melt must decrease below the freezing point. When the melt is a solution, the solute lowers that freezing point to an extent based on the nature of the solute. Freezing point depression, being a colligative property, is based on the moles of solute present in solution, not on the mass. Therefore, a gram of glucose (with about double the number of moles of sucrose) would lower the freezing point more than a gram of sucrose. Proteins, being very large comparatively, have no measurable effect on freezing point.
I would double the sugar content with either invert sugar (which glucose + fructose) or as the paper above hints glucose.
Pictures about "Improving texture of yogurt based ice cream- stabiliser?"
What is added to smooth the texture of ice cream?
During manufacturing of ice cream, emulsifiers are added to smoothen the texture and thorough distribution of air cells. Mono and di-glycerides are most common emulsifiers used in ice cream plants. Emulsifiers are not be used more than 0.2% on weight basis.How do you get the best texture in ice cream?
Dairy products improve smoothnessHow do you prevent ice crystals in frozen yogurt?
Finally, we prevented large ice crystals from forming by allowing the frozen yogurt base to cool to 40 F or lower before churning. You can increase the vanilla extract to 1 tablespoon if you don't have a vanilla bean, though the flavor will be duller.What gives ice cream its texture?
Ice cream's creaminess depends on the size of the ice crystals that form during freezing-the smaller the crystals, the creamier the texture. Rapid chilling and constant churning encourage the water in the ice cream mixture to form lots of minuscule \u201cseed\u201d crystals; this process is known as propagation.Easy Frozen Yogurt 3 Delicious Ways | Healthy + Quick
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Philippe Dubois, Aleksandr Slobodianyk, Egor Kamelev, Tomáš Malík