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Egg-free Vanilla ice-cream question

owenpkillian

Hi, I’ve had great success with your egg-free vanilla ice cream and love how it can bring out the subtleties of vanilla without being overwhelmed by custard notes. However I’m looking to try out a vanilla ice-cream with a Gellan F base to try a version of Heston Blumenthal’s flaming sorbet (Big Fat Duck Cookbook) where he makes an apple sorbet using Gellan which resists melting when flambéed.

Does anyone have any thoughts on what mix of stabilisers should be used to achieve this texture? If the chefsteps recipe has locust bean gum, xanthan and kappa carrageenan and Blumenthal is using just Gellan F (his is a sorbet and dairy free) I wonder what the optimal blend should be. I’ve been looking through Migoya’s Frozen Desserts book but not really getting anywhere.

Any thoughts would be much appreciated!

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brian_martin2001

I'm not sure how much help it will be, but a member posted this link a while back, it's a good recipe book that uses many hydrocolloid gums in the recipes:

http://khymos.org/wp-content/2009/02/hydrocolloid-recipe-collection-v3.0.pdf

You might look through this to see if there are any similar recipes. I'm not sure if you'll be able to replace the three gums in the CS recipes with the gellan gum, due to the various properties of these components. You might try making a batch of the recipe, without the gums, and then experiment with increasing percentages of the gellan gum, to see about getting a texture you are looking for. Another thought is to reach out to hydrocolloid gum manufacturers to see if they can offer any direction. They're in business to sell the products, but in order to do so, they need to have a wealth of knowledge on the products they sell, so they might be able to assist with this sort of question.

Good luck!

tshewman

Using Gellan (Low acyl) should work as long as you use sodium hexametaphosphate to sequester the calcium. The balance will remain in the sugar and other stabilizers as it's affected by pH (nothing less than 3.9). I'm not aware of too many other stabilizers that will give you the same mouth feel (Agar is ok, but is also a bit of a flavor thief). Lastly depends on how you are going to churn the ice cream, pacoject? ice cream maker? or dry ice and kitchenaid? the issue there (with ICM or Dry ice) is you'll need to make the fluid gel then churn it. I've done red-wine chocolate sorbet and one tip I can give you is to make sure whatever you're serving it in is REALLY hot, otherwise the alcohol won't stay lit for long or won't light at all.

owenpkillian

Thanks very much for the advice and tips on serving. Pacojet is my plan at the moment so that should simply things. The sodium HMP tip is brilliant - I was worried there would be an impact from the calcium.

owenpkillian

Thanks Brian - I hadn’t seen that resource before so going to have a good look into it. I’ll let you know how I get on if I have any success.