I'm working on tweaking a base recipe that has a few requirements:
-adaptable from 12% to 15% milk fat
-ideally no more than 2 egg yolks per kg. (I don't like the flavor)
-ingredients that can hydrate at low temperatures (<75°C)
The last item is because I'm experimenting with cooking the mix sous-vide at lower than normal temperatures. It seems to improve the flavors somewhat over ice cream cooked at 85°C. I've also been reading about experiments that show milk protein being a useful emulsifier and texture enhancer when cooked at lower temperatures (72°C).
This temperature requirement seems to rule out LBG. (My LBG hydrates at 86°C). I was previously using xanthan, guar, and LBG at 0.4g : 0.6g : 0.7g.
My latest batch at the lower temperature used xanthan, guar, and lambda carrageenan at 0.4g : 0.6g : 0.6g.
The results seemed great upon spinning, but after hardening, the ice cream was icy and lacking in creaminess. I'm wondering if part of the problem is insufficient custard development at 72°C at 40 minutes.
Any thoughts on what to do about this? If there are ways to tweak the stabilizer blend I'd be interested. I like that this blend does not form an actual gel (which forces blending before spinning). I'm especially concerned with a creamy and natural mouthfeel, with no pasty coating in the mouth.
Thank you for any help!
