I've recently purchased a commercial table-top soft serve machine to make my own soft serve from scratch and here is my recipe:
2500g whole milk
500g cream
480g sugar
~17g xanthan gum (0.5%)
I blended everything in a commercial blender at room temperature and pour the mixture into the machine.
I've been adding different gums to my recipe but xanthan gum gives the best texture and mouth-feel overall, very creamy with no strange flavor. However, after 2, 3 hours of continuous churning in the machine, the soft serve lost its texture and becomes softer and less smooth; my guess is because Xanthan gum is shear-thinning but what worries me the most is that small fat droplets like butter started to form giving the soft serve a grainy texture.
Do I need to add an emulsifier to solve the fat droplet problem? If yes, what's emulsifier works best with soft serve?
Any recommendation on how to maintain the firm texture of my soft serve overtime?
I would really appreciate your valuable inputs. Cheers
