Softening ice cream with guar gum
I have several ice cream recipes that I'm generally happy with (texture is good and all). However, I'd like to make a less sweet, less rich version of some of them.
How much guar gum would I expect to need if I halve the amount of sugar needed, or replaced half the cream with milk, for this example recipe:
- 560 ml of heavy cream
- 50 g of unsweetened cocoa powder
- 150 g of sugar
- 85 g semisweet/bittersweet chocolate
- 310 ml whole milk
What if the recipe has no chocolate but several egg yolks?
I know there probably isn't an exact answer, so is there any way I can efficiently test a given amount? In order to directly test it, I'd have to churn a batch, wait for it to freeze, see if it's soft enough, and if it's not, melt and rechurn it, and so on, and I'd much prefer avoiding that.
I saw that some information is contained in the comments on a previous answer, but I'm looking for more detail.
Best Answer
Completely untried idea about efficient testing: You might be able to evenly divide a batch after churning, and stir a different, carefully measured amount of guar gum into each. (I'm not sure if you'd need to pre-dissolve it in a bit of cream). Then you could freeze them all at once, and test for texture. Hopefully your favorite ratio of guar gum will be less than or equal to the average ratio of the batches, so that you can then let it all soften and mix it back together (possibly with additional guar gum), and refreeze. If you're careful to not let it soften too much, you shouldn't have to rechurn it.
Pictures about "Softening ice cream with guar gum"
Does guar gum keep ice cream soft?
Quite simply, guar gum powder helps to create the smooth and velvety structure of America's favorite dessert, but that's only one of the manifold benefits it provides the ice cream and other manufacturing industries.How much guar gum do you put in ice cream?
To add Guar Gum to an ice cream recipe, start with 1/2 teaspoon for 3 cups of liquid. It will add a creaminess to your ice cream. If you find your ice cream is too thick, almost like taffy, try cutting back a little at a time.Can you use guar gum to make ice cream?
Guar gum makes for a creamy texture and works well for both ice creams and sorbets. Guar is best used for sorbet as it can be mixed in cold, this means you can preserve the fresh fruit flavor that can be lost when heated.Is guar gum a stabilizer in ice cream?
Common stabilizers used in ice cream, such as guar gum, carob bean gum and cellulose gum, function to reduce the degree of ice crystal growth by influencing viscosity and other rheological properties, thus limiting the mobility of water in the unfrozen aqueous portion.Excessive Guar Gum in Sweet Cream Base #2 Ice Cream OverDose Accident
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