Gelatin in Ice Cream

I was lurking the forums and read somewhere about using gelatin in ice cream and couldn't find it again. Does anyone know what the use is?

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Matthew_Snyder_68770

I think it was just the stabilizer du jour until the more funky plant-based hydrocolloids (carrageenans, gums, etc) became more understood.

tangma27

Do you know a good resource for hydrocolloid ratios in ice creams? Or constructed creams in general?

tangma27

I read the pistachio gelato recipe but it was brief

Afonso_Tito_de_Morais_164825

Never used gelatin, tried different ratios with xanthan for sorbets and it worked well. I know Sosa Ingredients has cold cream and sorbet stabilizers, and those are pretty much ideal.

tangma27

What is Sosa?

Afonso_Tito_de_Morais_164825

It's a basically a spanish brand that sells hydrocolloids and a bunch of otherwise exotic ingredients you might not get everywhere. http://www.sosa.cat/textures.php?codi=57001010&PHPSESSID=4d6763d826c722502388b60fa2853186&lang=en&PHPSESSID=4d6763d826c722502388b60fa2853186

tangma27

Whoa thats pretty cool! Kinda like modernist pantry

Matthew_Snyder_68770

Nope, sorry. Pretty much the sum total of what I know about ice cream is from here and some Heston Blumenthal stuff.

ttpoker

To learn about hydrocolloid use as an ice-cream stabilizer, take the ChefSteps premium corse on ice-cream. Look at the egg-free vanilla recipe for an outstanding example.

typical ice cream stabilizer: 4 parts xanthan, 4 parts locust bean gum (or guar), 1 part kappa carrageenan. Use this blend at around 0.25% of the weight of the recipe.

Lotus Bean Gum used by itself will cause the cream to seperate over the course of a day because the gum displaces casein proteins from the surface of the milk fat globules. But when xanthin gum is added, a synergistic effect occurs that thickens and leaves a nice mouthfeel. We then add a tiny amount of kappa carrageenan to the mixture to avoid side effects of this synergistic effect by improving the quality of the gel.

the old school method : 200 bloom gelatin at 0.15% to 0.25%. Mathew is correct, this is the old school method.

Most ice-cream stabilizers are just repacked hydrocolloid mixtures like described above, for example PreGel which might be the biggest gelato supply company in the USA provides a mixture very similar to what I advise using above: http://www.pregelamerica.com/en/products/category.asp?ID=117

tangma27

Hi thanks for your super thorough response!!!! I've actually taken the course-i've made several of the recipes and have played a little with making my own versions. I guess I should have been more specific with my intentions. But thank you for that 4:4:1, really helpful

1. How would you go about making an ice cream from a flavorful mainly water liquid like carrot juice or beet juice? If it were cream based with stabilizers I have 0 idea how I would do that. If it were like the Pistachio Gelato recipe, I'd imagine I could sub the water for the beet juice, but would be at lost as what to do with the fat portion of the recipe (the oil and butter).

2. How would you go about making an ice cream from a flavorful butter?

tangma27

If you have the fat duck cookbook, I must take a gander if our meetup with @Michael_Minasian_23466 ever happens.

ttpoker

Its one of my favorites in MCFH, but so expensive to make for such a simple desert! Pistachio Butter is not cheap!

tangma27

It most definitely is not!!!!