Chocolate & Zucchini Forum Index >> Back to Chocolate & Zucchini <<

 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages 
 RSS feedLast posts feed   RegisterRegister   Log inLog in 

ice cream/sorbet tips

Post new topic   Reply to topic    Chocolate & Zucchini Forum Index -> Cooking & Eating
View previous topic :: View next topic  
Author Message

Joined: 23 May 2007
Posts: 18
Location: Seattle, WA

PostPosted: Mon Apr 20, 2009 7:28 pm    Post subject: ice cream/sorbet tips Reply with quote

I adore my little Cuisinart ice cream machine. It and my stick blender are an unstoppable duo of ice cream-makin' gadgetry. I've recently done a delightfully pink strawberry sour cream batch, and the David Lebovitz lemon frozen yogurt recipe (recently in the LA Times). I may have mentioned these tips before, but the warming weather (in the northern hemisphere, at least) calls for ice cream, so I think it deserves a revisit. Smile

One of the best things about making this stuff yourself is doing it how you want it. I am diabetic, so I like being able to make low sugar/low fat--but there is a reason most ice cream recipes call for heavy cream, egg yolks, and/or a bunch of sugar. Here are a few of my tips:
*Honey (though still a sugar) is a bit sweeter than table sugar, and has twice the antifreeze effect per gram (fructose is a monosaccharide, sucrose is a disaccharide, having both a fructose and glucose)
*Cornstarch (~2T per qt base) or gelatin do thicken the base and keep things softer (though I don't do this often, as cooking/warming the base necessitates chilling it--thus delaying delicious ice cream!)
*If I'm not using much sugar, I use more alcohol than called for by most recipes (up to 4T liquor per quart of base). You may want to avoid this if kids will be eating it, though.
*Bananas, peaches, and other pulpy fruit tend to work well for sorbets, as the texture of the fruit pulp interrupt the ice crystals.

The one tip I haven't seen anywhere else, though, is xanthan gum. It's weird stuff (a thin residue on your fingers will become really slippery when wet), and can apparently be used for gluten-free baking, but blending ~1/2t straight into 3.5-4c base thickens it nicely (more than that will turn it pudding-y, and you may want less for a base that has other thick ingredients like banana or melted chocolate). No cooking necessary, and it does keep the ice cream or sorbet softer (and fluffier). I got a bag of Bob's Red Mill in the grocery store for about $11, and it's enough to last for years.

Anyone else have great ice cream/sorbet tips?
(Or any other uses for the bag of xanthan in my fridge?) Wink
Back to top
View user's profile Send private message MSN Messenger
Display posts from previous:   
Post new topic   Reply to topic    Chocolate & Zucchini Forum Index -> Cooking & Eating All times are GMT + 1 Hour
Page 1 of 1

Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum

Powered by phpBB © 2001, 2005 phpBB Group