So much amazing information, thank you 🙌 I love how nerdy you are about the science of ice cream, your passion comes across in your videos. Oh and you should wear your glasses more often 😉
Thanks for generous info 🎉I experimented with chia seed gel, green mashed plantains, coconut cream, cornstarch, potato starch tapioca, oats results extremely creamy, no big crystals. Best results so far, no artificial gums.
The majority of them aren’t artificial, they are just made like anything else. The only ones I don’t like are CMC and GMS. I can see how chia seed “could” work as the fibre swells to stabilize water, coconut cream is just fat, bananas and plantains are just starch and sugar, cornstarch, potato starch and tapioca starch are just as “artificial” as the gums… they’re made in labs in exactly the same way Tara, LBG, Guar etc are made and they are all from natural sources.
Modernist Pantry currently (Jun 2024) sells both locust bean gum and tara gum for the same price $20 USD/50g. $0.40 to $4.00 per 1kg batch, depending on dosage. Guar gum is only $8 USD/50g at Modernist Pantry and much less from other suppliers.
I’ve seen commercial blends combine all sorts but personally I’m not sure it’s necessary. It depends on the recipe it’s going to be used in too. Most home users will find GG is sufficient, commercial blends tend to combine GMS and CMC.
Hi, can you elaborate on how you use Tara Gum please. When you use Tara Gum alone in a ice cream mix/batch - What degree C temp and for how long do you heat for ? Love the information in this video thankyou
Well technically it’s partially soluble in cold water but fully soluble in hot water. With regards to “hot” water, I find 80-85C /185F to be the right temperature for correct functionality. Time is not super important so only a minute or two is enough.
@@PolarIceCreamery One more question relating to this question. How do you personally use Tara Gum ? 1) Do you prefer cold water or do you heat your Tara Gum to 80-85 degree each time you do use it ? I am wondering if heating it fully soluble adds more creaminess Thanks
I’m new here. I’m all for dairy milk ice cream and have an idea of what to use thanks to you. My daughter likes the coconut and nut milk ice creams can you/ have you discussed those? I’d love to know what I can use to stabilizing those ice creams. 🍨 FYI, LBG is pretty pricey right now. We are trying not to break the bank. I can get most items though online in California.
Yep I normally do complex vegan ice creams but am going to do more simple ones so keep an eye out. Yeah it’s getting expensive $$$ just stick to something like Guar Gum, cheap, does the job well enough and works in most recipes 👍 Also welcome to the ice cream family ☺️
Wonderful information! Thanks for letting us know about all of this! So let me ask; what stabilizer will produce the coldest yet smooth consistency in ice cream, and let’s say we’re talking about vanilla ice cream.
Well you actually don’t want it too cold, that’s a sign of too much free, unaccountable water in the ice cream. You’ll try some n some stores and you think “too cold” and someone will laugh and say ” well it’s ice cream!” But they don’t understand. Guar Gum+LBG+ Carrageenan is a time served combination, Tara gum is excellent, LBG n its own in a well balanced recipe is also excellent. For something like vanilla, start with Tara gum at 0.1% of the total recipe and go from there.
Is it necessary to heat the liquid when we use the starches? Btw can we have a video about the types of packaging and storing of the icecream because some types of packaging are really expensive(like the polystyrene one) but if we do not use that it is hard to keep the icecream in its perfect state when we do the delivery.😀
All starches need heating to activate, they grains of starch swell when heated and release more starch, that’s what makes them thicken liquids. Ok I’ll have a look at a packaging video 👍
Enjoy your video clips and watch them regularly. Great channel for ice cream makers. Some questions: I use a combination of skimmed milk powder, inulin and a small quantity of egg (solids after heating - 73-75C for 20-30 minutes - are roughly 7%, 4% and 2% respectively) with a cream/milk liquid base when making ice cream. Sugar is 8-10% of solids, depending on flavour I'm making. How do you rate inulin? For what purpose would you use it? If you do not normally use it, what do you prefer using in its place? Cheers!!
Hi Peter. I don’t use inulin as it disagrees with me. There’s no need to use it either if you’re making dairy ice cream. Milk, cream, sugar, skimmed milk powder and the flavor are the only things you need really. Inulin is mainly used in plant based recipes to boost solids. It’s rarely used as sugar as it not particularly functional in that regard. What reason do you use it for out of curiosity?
Good Question: Experimenting came across a recipe that have used successfully that included inulin. I looked up inulin in ice cream and - depending on type and DP value - it can lower sugar and fat content while maintaining similar mouth feel. Based on your comments, might try same recipe minus the inulin. BTW: Thanks for you swift reply and I enjoy watching your videos. They have given me some great insight into various ingredients used in making ice cream. Cheers, @@PolarIceCreamery
@@petercarver4126that is a common use to be fair. The problem lies when it’s taken too far, inulin only works n this situation to a point. I’ll talk about n a large sugars video very soon.
Thanks for reply. I use 4% or less of solids content. WIll try recipe using 1/2 the amount and without any to see what the results are. Cheers @@PolarIceCreamery
Love your channel mate! It has really helped my Ice cream game. You cover here CMC, but HPMC (E464) seems very similar. Is it? Have you used it? Same reservations as with CMC?
It is sold as "Soft bake" for glutenfree bread where I live (scandinavia) and is very very commonly used commercially, but no prob getting it in gluten free stores & even the gluten free section in ordinary grocery stores often have it @@PolarIceCreamery
Been trying HPMC now (tasteless! and synergy with xanthan is excellent)and reading all I can find. Had a long convo with ChatGPT, but 1 question remains: Do I want to heat it up to form a gel, or to just use its stabilizer properties which works without heating up? @@PolarIceCreamery
@@dinguspu1463 you’d only want to heat it up (create a gel) if you’re making a low fat recipe really. Gels are mainly when there isn’t enough solids in a recipe due to the type of recipe it is. Plant based can struggle for solids, sorbet can etc
Hi As I thought of making ice creams, I have been following your videos lately and they providd a good information. Thank you. I wanted to make high protein ice cream and here is my combination of solids: Milk Protein Concentrates, Cream, Stevia, Fruit pulp. Will this lead to a good gelato/ice cream? Am I missing any thing here? Could you please help me in this
No, you would not need to. I’ve never tried that combo but starches need very high heat to completely activate. Gelatin melts at 40C but you only need to melt it then add it, you don’t need to heat the entire base for a Xanthan + Gelatin combo.
I’m a private chef and want to make better ice cream could you help me improve my recipe? I’d like to use a stabilizer/ emulsifier to simplify the process. The results are good but I do fine ice crystals after extended time in the freezer and also hard to scoop. 500g milk 300g cream 5 egg yolk 30g milk powder 4g gelatin 30g glucose 160g sugar 8g vanilla paste 2g salt
Thank you for putting out that video! About Tara gum, can it be blended into the mix of vegan Ice cream at a cold temperature? Is there a standard amount (percentage of the gum in a recipe) that is recomended? Thank you
Do you have any experience with polysorbate 80? Obviously it also very much pushes the proccesses boundaries, but it is supposed to be an astonishingly efficient emulsifier. I aquired some and have used it for two batches. The main thing i seemed to notice is I seem to be able to leave the batc in my compressor machine longer to get more over run without getting the greasy feel from fat coalescing due to over churning. Supposedly it also combines especially well with mono- and diglycerides, though I have not been able to aquire any to test. Also do you have any thoughts on combining small amoubts of various gums to create synergistic effects between them?
Synergistic combination is an excellent way to achieve a perfect result. That’s really what it’s all about! I personally don’t use Polysorbate 80 but it apparently combines well with lecithin too so might be worth a try if you fancy it 👍
If we make ice cream and find many ice crystals in the final result, can we melt it, add more (or different) stabilizer, and churn it again? Alternatively, what is the best way to use it in future ice cream batches?
It would have to cool down, you can’t churn ice cream at 180f. Even after cooling, it is just as effective. All ice cream stabilizers are made to be effective once cooled again.
Please how do i make my commercial ice cream creamy. My ingredients are Instant milk powder with 28% veg fat Sugar Palsgaard stabilizer/emulsifier Flavour Powder whipping cream
@@PolarIceCreamery Thank you for replying my message, I am trying to reduce my ice crystals. My gelato always taste good first few days then it gets harder and crystals builds up overtime. Fat content at 6.8% Also, do I have to heat the tara gum to activate the property? I use immersion blender to mix my liquid .
@@PolarIceCreamery Cutrently, I am using FAbbri 50F but I am not sure how much stabilizer it has inside the powder mix . Are you familiar with the brand or tried it in the past ? Thank you again for responding my comment .
No worries 👍 yes and it’s a decent brand. 50f has Guar Gum and CMC as its active stabilizer and emulsifier. If it were me and I wanted to increase the stability, I’d increase the guar gum slightly.
