Why's my icecream jelly like?
I was following this recipe to make some French Vanilla Icecream. I had to prepare some home-made cream from scratch, for I was very short on ingredients. After completing the cooking, during the freezing time, the mix became more jelly like - wobbly and rubbery. I kept stirring and breaking the mixture every 30 mins for the past 4 Hrs. I've followed the recipe as accurate as I could, but the home-made cream might be the trouble. Not only is it not setting, but is still in a runny consistency. Could it be the case? Is there anything that can be done right now?
Best Answer
Ice cream depends critically on the fat in the dairy to form the structure and mouth feel. Ice cream mixes there fore are typically fairly high in dairy fat.
You have substituted a comparatively low fat mock cream. which simply does not have the fat necessary to create the body of the ice cream.
In fact, the so-called homemade cream recipe is just thickening milk with gelatin, the thickening agent in... jelly (as they in British English, Jello in the US). It is no wonder that your product has a jelly like consistency. Also, gelatin is not stable for keeping its thickening (gelling) power when frozen.
Derobert is also correct in pointing out that switching from a traditional churned ice cream to a hand stirred freezer method will also alter the texture radically, although it is likely to make it grainier and icier without the milk fat to help buffer the formation of ice crystals.
Ice cream is a recipe where you do not want to substitute for the specific dairy called for in this way. Ice milk recipes do exist, and will perform better.
Pictures about "Why's my icecream jelly like?"
Quick Answer about "Why's my icecream jelly like?"
In fact, the so-called homemade cream recipe is just thickening milk with gelatin, the thickening agent in... jelly (as they in British English, Jello in the US). It is no wonder that your product has a jelly like consistency. Also, gelatin is not stable for keeping its thickening (gelling) power when frozen.Why is my homemade ice cream slimy?
If you've ever had homemade ice cream leave an oily film on the roof of your mouth, it's likely because the batch was over-churned.Why is my ice cream icy and not creamy?
My ice cream is icy. This is probably the most common problem with home made ice cream. And it's caused by large ice crystals forming in the mixture as it freezes. Large ice crystals are usually the result of either too much water in the mix or excessively long freezing time.Why is my ice cream chunky?
The issue: Your ice cream has fat globules (a.k.a. chunks, globs, balls, or tiny little flecks of milk fat floating in your finished product). The culprit: Think about making whipped cream\u2014there's a window for perfectly fluffy peaks, but go a tad too far and it becomes butter.Why is my ice cream Crystally?
Freezer burn occurs as ice begins to evaporate over time in the freezer. As moisture leaves the ice cream and mixes with the air, it refreezes on the surface, creating those unappetizing crunchy crystals on top, according to Ben & Jerry's.Annie Lennox - Why (Official Music Video)
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Joe Waddell, Karolina Grabowska, Ruvim Miksanskiy, Jill Wellington