Questions

_Bro

Has anyone else tried Guar gum?
I am going to look for some the next time I am in the health food store.

It sounds like it can be used to make ice cream creamier!

gp79

Definitely need to check this out. If I see some I'll buy it but won't be at the store till next week. Creamy is good.

MinnesotaManimal

I read on another site that recommends using both guar and xanthan together when making ice cream. Aparrantly the guar helps eliminate the icy texture.

_Bro

Yeah, the ice cream I made tonight was great on taste but slightly icy so I'm hoping that this extra ingredient will take care of it.

_Bro

Hmmm, perhaps the freezing time also matters... I really would like an ice cream with more fats in it..
I've got some ideas for my next batch when I have more calories to play with and perhaps waste:

Ice cube tray: I can't make my fridge any colder but I should be able to reduce the freezing time (less crystals) and result in an easy form that could be mixed to the right texture. I was being stupid by placing it in a larger container.

Proportions: Evaporated skim milk should alter the proportion of fats and proteins to water by having less liquid without impacting flavor?

Will post back the results.

gp79

I agree with you on the stats. My goal is to make an orange dreamsicle fluff. It's going to have a bit higher calorie content but here's what I'm thinking.

6tbsp Egg Whites
2 packets Splenda
200g Fresh Orange, peeled, crushed and frozen before use
1.7 scoops Xtreme Forumulations Vanilla Casein
6 tbsp Heavy whipping cream ( half n half or whole milk if you didn't want quite so much fat / calories)
1/4 packet of orange jello mix (dry)
After it's done whipping, carefully fold in 1/2 cup cool whip free. (may not need if the cream does what it's supposed to do.

Macro's on this joker would be something like this 818 calories, 43p 46c 45f for the entire batch.

gp79

Or Infuse flavor into the milk. Like, fruity pebbles. Add the cereal to the milk...stick blend and either run it through a mesh sieve or add it all. It would of course, work best with vanilla. You could do this with any cereal I've experimented with this with milk shakes before, it works well.

geckofli

So I'm on my phone and the net is temperamental what tools are best for this and what cam you get away with using to get the job done ? I killed my drill last break

_Bro

Semi success with the guar gum, evaporated milk, and ice cube tray.
It stayed fluffy and froze faster... However it became too hard And my idea to blend it back down worked well but ended up being a bit soft.

I am going to go back to a larger container or use salt / ice

Love your idea with the oranges!!

chrisdavey

I've used it in my ice cream maker just because I was told to. I couldn't really tell the difference between it & xanthum that I would use in a blender personally.

_Bro

I've used it in my ice cream maker just because I was told to. I couldn't really tell the difference between it & xanthum that I would use in a blender personally.

Okay - thx. I need to buy an Ice cream machine

Acg67

I've used it in my ice cream maker just because I was told to. I couldn't really tell the difference between it & xanthum that I would use in a blender personally.

Okay - thx. I need to buy an Ice cream machine

::raises hand:: i know how to make ice cream without a machine

http://sweets.seriouseats.com/2010/07/how-to-make-ice-cream-without-an-ice-cream-maker-the-food-lab.html

_Bro

Thanks acg!!!