Egg-free Vanilla Ice Cream temperature

http://www.chefsteps.com/activities/egg-free-vanilla-ice-cream

@chris do we really need to go up to 95c? If so, it would be helpful to understand why.
Shouldn't 85c at 30mins with 15mins buffer or 45min total achieve the same result?
Moreover, my vac-star maxes out 90c!

on a side note, every other weekend, i used to make yoghurt on stove top and hold 90c for 10mins but after watching the creme anglaise based sous vide i successfully made yoghurt at 85c for 45mins. yoghurt making got so much easier and less messy plus no evaporation loss. the temp guide is from harold mcgee.

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Chris_Young_80640

From a pasteurization standpoint, you only need 72C for 15 seconds or 30 minutes at 65C. I'll check with the kitchen team of why this temperature was chosen, but it's probably just to ensure rapid hydration of the gums.

Sumit__65166

@chris i had a brief look, and i understand that you need around 80c for the solubulity of kappa and locust gums.
Handbook of Hydrocolloids - www.amazon.com/dp/084930850X

however, the texturas web site says boiling point for solubility of kappa
http://www.albertyferranadria.com/eng/texturas-gelification-dosages.html

my understanding is that xanthan is soluble in hot or cold, and temperature shouldn't be any issue.

my plan is to sous vide this at 85c at 45min total. this should help with concentrate with proteins as well, and improve the texture/mouth feel. it works with yoghurt, and i think it should work with ice cream too?

if you suggest i still need a higher temperature ie 95c please let me know, and i'll resort to my stove top.

also, i was wondering if i could add alcohol ie rum or bourbon, and in what ratio? it should result in ice cream with far lesser ice crystals, and flavour. maybe cut down milk to 500g, and add 50g of alcohol after mix has been chilled.
if the basic recipe works, i might try this later this week.

Shouldn't

85c at 30mins with 15mins buffer or 45min total achieve the same result?

- See more at:

http://forum.chefsteps.com/discussion/701/egg-free-vanilla-ice-cream-temperature#latest

Chris_Young_80640

80 °C is certainly hot enough. Most people just find it easier to bring it to a simmer to ensure that all of the liquid was hot enough to hydrate the gums. Alcohol will dramatically lower the freezing point of the alcohol mix, which will make a softer ice cream. It will have fewer ice crystals initially, but surprisingly, over time this allows ice crystals to grow larger and make for a gritty ice cream. So an alcoholic ice cream is best freshly churned. In general, alcohol content over 10% will be a big problem.

Sumit__65166

@chris thanks Chris

ice cream usually doesn't last more than week or two in my freezer.
plus, i split them in 2-3 portions to avoid ice crystals as much as i can.

i had issue with sorbets as i keep them longer in freezer but i found a way to fix it. i put it blender for 1-2mins, and back in the freezer.

Sumit__65166

@chris i made the ice cream last night. after sous vide i put in my tefal soup blender for 30 seconds at 95c.

was it great? no
was it good? yes
will i make it? most likely

for my next attempt, i'm going add malted milk powder instead of milk powder.

the taste and texture is more like a store bought ice cream but with much stronger vanilla aroma. i used madagascar bourbon vanilla beans, and for next one i'll try with vanilla beans.

once the mix was chilled it had a nice thick consistency. i could use this for making thick milk shakes.
i prefer creme anglaise based ice cream.