Go to the Recipe: Butter Rum Sherbet
This site continues to be just awesome!Wondering if you guys have a 'standard recipe' for a homemade sorbet stabiliser?I have been wanting to try a few different ones, mandarin sorbet but more importantly - pink grapefruit sorbet. I have been experimenting a little with ratios of glucose powder, methylcellulose, xanthan gum and gellan gum.I've been trying to develop a dish for about 6 months now - Melon & Mint Soup w/ Pink Grapefruit. The Grapefruit comes in 3 forms, P.Grapefruit gelee, mousse and sorbet (each spiked with their own little things such as peach, vanilla and basil).I'm struggling with textures. I understand this is an odd and probably difficult request but I figured this is the site and people to help!
Is it possible to substitute the locust bean gum and the carageenan with Xanthan Gum?Also can you leave out the Polysorbate 80 and the dextrose?
For sorbet—but not necessarily ice creams—gelatin is among the best stabilizers if that's not a dietary issue. 0.25% by weight is a good starting point.
Can you make a video on the secret to the perfect quenelle?
Great - Many thanks Chris. Wasn't sure of the freezing properties of gelatin so thanks for the very speedy response!
You're welcome. Let us know how it goes. Be sure to fully bloom the gelatin before incorporating it into the recipe.
Coming very soon Trevor ;-)
Thanks!!!!
I purchased the Polysorbate 80 from Amazon. While I knew that it said external use only, what is your take on it?
I would be okay using it as called for in our recipes. My understanding is that food-grade and cosmetic-grade are the same other than paperwork.
"Churn with available equipment" - is that possible with no special equipment at all?
Since we don't know what kind of ice cream making equipment someone might have, we simply suggest using available equipment. If you do not have an ice cream maker, a stand mixer and dry ice works very well. We have a video of that technique on our site: http://www.chefsteps.com/activ...
This is the cheapest option I know of. http://www.amazon.com/MaxiMati...and they work great. I grew up using these in the summer.
- originally posted by Grant Lee Crilly
Thanks Chris & Grant.I discovered that I can purchase dry ice easily where I live, but there's a minimum quantity, and I can't store it, so that makes it kinda wasteful/expensive.However I did try something today - I bought dry ice, blended about 2-3 cups in my VitaMix to snow consistency, then added yoghourt and 4 bananas and blended.The whole thing froze solid :-D so I had to wram the carafe in hot water. Eventually I did get ice cream, not cold enough but... carbonated...
For the record, this also worked well for me for the pistachio gelato, I think I'll try it for this as well:I froze the base in the freezer in ice cube trays. Then I took them out and gave them a blend on high in my Vitamix. The texture was silky smooth.
I tried to use the scaling tool (very useful!), I applied x2, and the milk turned from 1000g to 2g. Going back to x1 did not solve the problem.
I'm getting "invalid parameters" when trying to watch the video
What is your take on the safety of ingredients used in modern cuisine like Carrageenan, MSG, Polysorbate-80 etc.?
That's kinda risky.
how long can the ice cream stay in the freezer until going bad?
It should last for up to two months in the freezer!
What is the make of the ice-cream machine used in this video please.
Hey, the amount of alcohol seems to keep the icecream from freezing to a proper consistency. I followed the recepie so not sure if it's that or something else.
Do you have an alternative to carrageenan as it has been linked to cancer in multiple studies?
You can omit or add a touch more locust bean gum. You can also add a touch of xanthan gum, 0.1-0.2 g.
Hoping to clarify - it says 2.3g of polysorbate 80 in the steps but 0.5g in the ingredients list - which of these it it?
Hello Aaron, stick with the top ingredient block at 0.5 g. Thanks for noticing.
