Maple pecan gelato

Took some adjustments and needs more (although some of the tasters disagreed). The maple seems to affect the stabilizers. But over all this was well received.

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Comments

ttpoker

Which stabilizers are you using? Please be more specific, so many possibilities to chose from and I am always interested to know what others are using. I'm a fan of using milk solids with hydrocolloid mix of xanthin, carrageenan, and locust bean to stabilize.

tshewman

Was trying to stay dairy free (visitors coming that don't tolerate dairy) and I didn't have any lambda c so I went with tapioca and xanthan.

merridith

I would like to know your recipe. I can perhaps help you with the stabilizer. Do you have Migoya's book?

tshewman

Don't have Migoya's book. Generally follow and tweek the CS recipe and/or MCAH and since I didn't have any lambda C, I went witha modified MCAH: 500g water 22g Tapioca Starch, 6g Salt, .2g Xanthan Gum, 170g Maple Syrup (Dark-gradeB), 160G Roasted Pecan Butter, 77g Roasted Pecan oil.

Not bad by any means, just prefer it a bit thicker.

merridith

I can't help on the CS or MC recipes though yours looks really good to me (not melting, at least), but of course I cannot tell...can you send me a taste? ;-)) Seriously, I missed your note about dairy free. I found the CS and MC pistachio recipes way too heavy on the oil side. I would like to modify it to incorporate more water - so I am wondering if one could use some Glice to bind some water in there and leave out some of the oil. Just musings of an ice cream obsessed person!

tshewman

Much appreciated!! We really liked the flavor so for me it was a mouthfeel goal (at this point anyway). :-) Though the upcoming visit necessitates dairy free, I do almost prefer the nut butter recipes, but as a kid I put peanut butter on almost everything (including bologna :-)..). I'll give the glice some thoughts while traveling over the next few days. Thanks again!

bkeene12

Did the stabilizers make it too gummy?

tshewman

Not at all. It was a bit thinner than I prefer actually. Still "good" but nut as rich as I typically prefer. Others liked it quite a bit.

ttpoker

You made a constructed crème, which is similar but not the same thing as gelato (yet possibly better!). The MCAH method (which is similar to the ChefSteps method) is quite impressive and there is no residual gum feeling. The texture improves a small amount if you add Polysorbate 80, and the carrageenan/locust bean gums will deter weeping.

I've had bad luck finding the right nut butters to use, the pistachio version using Brompton was outstanding - but all other nut butters failed me - including ChefStep's recommendation of Wilderness Poets Organic Raw Pistachio Butter. Where did you source your pecan butter?

http://www.chefsteps.com/activities/dairy-free-pistachio-gelato

tshewman

I may have to try the lambda C sometime to see howmuch of a different it will make. I made the pecan butter using the vitamix and it turned out quite smooth.Have done the same for pistachios and hazelnut butters with good results. You are right about he lack of residual gum feeling and still wonder if I add a touch more tapioca (in this case) if that might help with the thickness. At first I thought it was the sucrose:fructose balance in the syrup, but as far as I can tell, that only affects the freezing point by about a degree.