Go to the Recipe: Crème Fraîche Ice Cream
Should we cure the batter overnight if we are using the Ninja CREAMi?
Not sure what happened but this turned out really icy and tasted like watered down milk. Maybe the brand of creme fraiche I used was bad...
What about a particular recipe causes it to need multiple spins in the ninja creami? Maybe freezing point depression/PAC? Or is it the amount of fat somehow?
For sure add 20-30 grams of sugar as a sub in.
Hey Matthew!
Is there a sub for the glucose? I know it will change the texture but should I just sub in additional sugar?
No. There is not. Because glucose and sugar stabilizes the ice creaam. Glucose also decrease the size of ice crystalls. But there is salvation: use ice cream complex stabilizer powder. And use erythritol. But replacing sugar and glucose using honey and syrups (agava and etc) it is chemical stupidity.
Are there any non-sugar chemical alternatives to the sugar and the glucose? I would love to make a sugar-free version of this.
For this application it would be best to just omit the LBG and not use Xanthan gum.
Hi Matthew- can you use Xanthan gum here? If so, what would the locust-to-xanthan conversion ratio be? Thanks!
Hello Jesper, Any one will work. This recipe was designed for the highest fat cream but works for lower fat sour creams. And this will work in any churning device.
Omit altogether or use guar gum.
Would love to try this recipe, but don't have Locust bean gum available. Anything more commonly available I could use instead? Add a bit more glucose syrup or just leave it out altogether? Any suggestions?
Gonna be super interresting… I have a Musso Stella icecream machine, it should still do the job ? Not using the nitrogen method.
The creme fraiche you use seems special in Denmark - We have 18% fat creme fraiche and 38 and 48 and 50% types which one would you recommend ? Usually we use 38% for like Apple pie and for blinis with caviar.. where as 18% is more sour and is used in dressing, dips and as icing on muffins or so.
Best regards from Denmark.
Jesper
I just love your recipes.
