Perhaps there is a professional or a knowledgeable home cook who knows about making ice cream and may be able to give some thoughts on the following. I have to figure out my own own recipe because what I need is not sold in retail stores. I must use Goat Milk as I cannot tolerate cow products. Yes, “Laloos” Goat Ice Cream is a new product – but they use cane sugar which I am allergic to – I have to use honey (only sweetener that works for me).
My question is about HOW to make it creamy like good cow ice cream and thus this question centers on the chemistry of "hydrocolloids" (gelling agents such as arrowroot, guar gum, locust bean, carraggenan (aka Agar?)). Because I am home cook – I can use the more expensive versions if arrowroot is the best choice (unlike manufacturers with bottom lines). What I don’t know is HOW MUCH and in WHAT COMBINATION (if any) one would find to obtain the ideal final texture (both when making and after storing in freezer). Please keep in mind that the goat milk cream base would need to NOT BE COOKED (such as making a custard in double boiler). I use the goat milk and eggs directly without heating.
I see that Laloos brand uses: Goat milk, evaporated cane juice, egg yolks, locust bean gum, guar gum and carrageenan. I also found a recipe where the only hydrocolloid is "arrowroot" (cream, egg yolks, maple syrup, arrowroot).
For 1 (or 2 quarts) of Goat Milk Ice Cream - HOW MUCH in MEASUREMENT of these hydrocolloids and in what combination would you find the best to achieve this. The simpler the better but sometimes it takes tweaking with a few of these to get what you want. I am trying to use one or a combination of these natural gelling agents – not manufactured ones.
Hope someone finds this challenge interesting and I will hear some feedback. Thank you!!