Go to the Recipe: Yogurt Ice Cream
Does aging the base have any benefit if it’s going to be spun in a pacojet or ninja creami?
What qualifies as "full fat"? Does 5% milk fat yogurt qualify? Hard to find anything that doesn't say low-fat or non-fat at the grocery!
Yes, 5% milk fat yogurt qualifies as full fat!
Hey Aaron. We still recommend aging the base so the excess solids have time to absorb water reducing ice crystal size even with a Paco or Creami. Aging also helps incorporate air because the proteins are properly hydrated.
Hi! Could you comment on why you use 3 diferent gelifying hydrocolloids: Locust bean gum, Guar gum and Lambda carrageenan. What does each contribute and why not use only one?
Hey Juan! We go over the use of these three stabilizers in more detail in Ice Cream: A Parametric Analysis, in the TIP: Emulsifiers and Stabilizers section.
Basically, they work synergistically.
Thanks!
Would using a 9-10% MF yogurt be a good option, if strained? (Ie: Liberté Méditerranée plain yogurt in Canada)
Oh wow, I haven't tried this recipe yet with a 9-10% MF yogurt yet! The yogurt I was using was around 5% MF. For a texture similar to the one I made using that yogurt I would not strain the yogurt, because that would actually up the % of MF. I would substitute 1/2 the amount of yogurt in the recipe with milk. The milk fat will still be slightly higher but much closer to what I was making.
