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ice cream thickening agents

post #1 of 10
Thread Starter 

Should I use carrageenan, pectin, eggwhites?  What can be expected from these?  If I add a lot, will it get kind of gummy and stretchy? :D

post #2 of 10

isn't it the cold itself that makes ice cream thick?

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #3 of 10
Thread Starter 

yes, but manufactured ice cream has this stuff from seawead in it that improves texture.  Its like jello, but from seaweed...

post #4 of 10

You are discribing Agar- Agar which is an extract of some sea weed. You mentioned others then their is modified food starch, celluolose,glycerins, tapioca, rice starch, and many others. The other thing to note is the thickeners ability to hold air  of soughts. Since air is pumped into the mix to increase volume. That is why a 1/2 GALLON of ice cream when put on scale only weighs about 2 lbs, where a QUART of plain water weighs 2 pounds also . Who says air is free?

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 10
Thread Starter 

Exactly!  I love extremely fluffy airy ice cream.  So any advice on attempting this?  Also, is there an affordable domestic ice cream machine that can do 'low temperature extrusion'?

post #6 of 10

Ok, then if you want light and fluffy, make italian meringue ice cream.  I got the recipe from Julia Child's book, and it's wonderful.  You don;t need an ice cream maker but just a freezer, and it NEVER makes crystals. 

 

Make a 3 egg white italian meringue - Beat egg whites till stiff.   boil 1 cup sugar with 1/3 cup water, till soft ball stage (make sure to wash down sides from all crystals of sugar remaining with a brush and water).  When it's at soft ball stage, pour slowly into the whites while you beat constantly until the mixture is cooled to room temp. 

 

Beat 1 cup heavy cream till soft peaks with a bit of vanilla if you want, and then mix carefully into the meringue. . 

 

Put in freezer.  The meringue made this way prevents the formation of crystals.  The two whipped ingredients are fluffiness itself.  It can be frozen at 20 below zero, but when you take it out it;s soft and fluffly, no crystals. 

 

doesn;t work for fruit ice cream but does work for chocolate (melt semi-sweet chocolate, add to meringue, beat till cooled, and add whipped cream

 

 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #7 of 10
Thread Starter 

I love making meringues, that one sounds awesome, for guests especially!  

I'd still like to make ice cream for the first time, do you know of a domestic churner that can do 'low temperature extrusion'?

post #8 of 10

I think this is as close as you can get - not really a home product though.

 

http://www.one-shot.com/ice-cream-dispensing/index.html

post #9 of 10
Thread Starter 

this is a late reply, but if you see this, I owe you big!   Frozen meringue is my new favorite!   I've even tried some bizarre stuff like adding avocado to make this cool...frosting...frozen stuff...

post #10 of 10
Quote:
Originally Posted by icecream View Post

this is a late reply, but if you see this, I owe you big!   Frozen meringue is my new favorite!   I've even tried some bizarre stuff like adding avocado to make this cool...frosting...frozen stuff...



Thank yoiu ice cream!  i never manage to convince anyone of this recipe and am glad i convinced you.  It's the best ice cream recipe i know, and requires no equipment but a regular freezer. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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