Go to the Recipe: Egg-Free Vanilla Ice Cream
Hi chefsteps!I really like alot of the videos you guys make.I love the chemistry behind cooking but you chefs use uncommon ingredients that aren't used by normal people.I really like to be creative in my cooking but its hard when using chemistry and I have little knowledge of it.Could it be possible to make a video about the chemistry behind the your cooking?So people who aren't familiar with it will have a better understanding why you use certain ingredients.And might learn to use them.I really would like to learn more about it.Thanks for reading and keep the cool video's coming!Greetings from Belgium.P.S.: Can you find all the uncommon ingredients on modernistpantry.com?
The best place to ask questions about the uncommon ingredients we use is in our forum. We're looking into ways to start adding more explanations of the various technical ingredients we use, but it will take time.
Hi Chefsteps!I would really like to try this recipe but I would like to know what type of milk powder was being used in this recipe?Skimmed? Full fat?RegardsTravisSingapore
Nonfat skimmed milk powder.
This ice cream was fantastic! my kids absolutely loved it too!
Hi...greetings from India...chefsteps is hitting off amazingly well with the culinarians across the globe ...kudos...loved the spherification course...can you please design a course on hydrocolloids (gelling agents) such as kappa carrageenan, gellan, and iota ..want to learn and understand why certain gelling agents are used over the other in certain recipes...may sound like a stupid request but do consider:))
@chefmf — Expect many more courses from us, and hydrocolloids is definitely on our list.
Thanks for the prompt reply...excited ...cant wait!
I have an odd question... I am looking to make this recipe because it sounds amazing an I don't really like eggy ice cream... For some reason I think this is going to taste more like DQ ice cream but with much more and REAL vanilla flavor. My question is this... I live at altitude (Denver) and I've measured boiling water on my stove at different times and have come to experience a boil at just about 200 Degrees. Should I simply try and hold the temp about 9 degrees below boiling temp at my locale or should I let it go at a full boil to try and keep the temp as close to this recipe as possible? Thanks. DD
The lower boiling point will not cause you any problems with this recipe. Boiling is just to ensure that the gums are fully hydrated, and anything near the boiling point of water is more than hot enough.
Hi Guys,We make a blue cheese ice cream here at the restaurant and I've been looking for ways to really bring out the blue cheese. This looks like a good method for us but I'm having a hard time getting locust bean gum here. I do have xanthan and carageenen. Is it possible to do without the locust bean gum or is it essential? Thanks!>> Update. I made it without the locus bean gum. I doubled the amount of xanthan, and left out the vanilla. I added 250gr of bleu d'auvergne and let that steep in the bag with the mix. Blitzed it quickly in the mixer after chilling. The results were really nice. A bit sweet at first but when we plate we sprinkle some fresh cracked black pepper and a little ground pasilla chili on the blue cheese ice cream and it evens out nicely. It has a great clean mouthfeel and the blue cheese really comes through. Next time I'm going to up the stink factor a bit and go with some stronger blue cheese. Thanks for the recipe guys.
I am trying to see about making a "malted buttermilk waffle" version of this recipe for a brunch I have coming up. Can I straight swap some of the milk for buttermilk or will the acidity of that play with this recipe. My idea was to try this recipe basically as is but swap some of the whole milk for buttermilk and swap malted milk for the nonfat dry milk. then leave recipe as is. I will certainly post pictures once the composed dish is complete as it may be my "final" for the spherification course as well! Thanks for any assistance. DD
Scott — I would leave the xanthan out if you don't have locust bean gum, those are designed to work syngergistically. The carageenan alone will still help.
I would give it a try as you suggest. Hard to know what, exactly, the result will be.
Tried this yesterday and it was delicious! But what if it was desirable to have a small hint of egg flavour in the ice cream, say using only one or two egg yolks? How would this affect the use of xanthan, carrageenan and locust bean gum?
You can add egg without a problem.
what kind og machine make frozen base into creamy?
Hi!Could really eight (8) grams of Vanilla Bean Seeds be correct?From the Vanilla Beans I usually use (Bourbon) I usually on gets about 0.5g seeds and consequentlythis recipe would require a total of 16 Vanilla Beans… Apart from being veryexpensive I also expect the vanilla flavor from 16 beans to be too intense.I followed the recipe in all parts except in regards to the Vanilla Bean Seeds (where Iinstead used 1 gram of seeds from 2 Vanilla Beans) and it turned out perfect!However, the Vanilla Bean Seed quantity stated in the recipe still confuses me.(Moreover, the next time I will use the seeded beans in the sous-vide bag whendoing the cooking in the water bath, but of course discard them later).Also, I used (as you did) a Pacojet and you normally gain quit a lot by “pacotizing”the full beaker after a day and then let stay for another 24 hours beforeserving it. However, the texture was so good immediately (i.e. after 24 hours)this time, so I wonder if you consider this an improvement (i.e. to pacotize oneor several times before the first serving) for this specific recipe?Regards, Jesper(Sweden)
It's true, we use a ton of vanilla pulp in this recipe. But, you can use as much or as little as seems reasonable to you. One or two beans will give you a fairly typical vanilla ice cream flavor.
Hi. Wouldnt the kapa affect the taste? The kappa i bought from Artistre as a strong smell? Does it have to smell like this?
- originally posted by Brian
Brian, that's very odd. I've never heard of kappa having a strong smell. It should have no affect on the flavor.
Question -- For how long and about what temp am I going for if I cooking this stovetop(or double boiler)? I am without the benefit of a sous vide system but I have everything else to make the ice cream.
You need to heat the ice cream base to at least 95 °C / 203 °F, but if you were to simmer it, you would be fine.
Hi chefsteps!I have a question: can I substitute the locust bean gum for tara gum?? Tks!
Hi Chef Steps,Why is Kappa Carageenan used here instead of lamba? From my limited understanding, sounds like lambda would provide the creaminess and mouthfeel needed for ice cream.
I am super excited to try this. I have a food sensitivity to eggs, and haven't been able to enjoy the ice cream base I make using the sous vide. My friends tell me it's wonderful, and I am hopeful I can now join them in dessert!In response to some of the questions about where to get ingredients - mine come from Modernist Pantry (http://www.modernistpantry.com... . You can get small packets of many modernist ingredients at that site for reasonable prices.
@Chris I have been using this recipe now since xmas when I got my Breville ice cream machine. I like having an egg-free base as I don't need the extra calories or cholesterol. (Actually, I would rather save my egg ration for "just plain" eggs!) I have made the basic recipe but used various flavorings in place of the vanilla. Peppermint is so far my favorite with perfect mouthfeel and great crisp taste using Nielsen-Massey extract. I used some pistachio and almond extracts for a delicious result, too. Once I added some milk chocolate but that was just a little big grainy and unpleasant - I think that was the fault of the chocolate, however. I also sub'd in coconut milk for the cream but that had too much crystallization as it was just a little bit "crunchy" and too hard when frozen. I had the same problem when I added a shot of extra strong espresso, too. Now I want to make lemon ice cream using real lemon juice. What can I do to avoid unwanted crystallization? I am afraid to add more Xanthan because I don't want it to be "snotty?" Also, I am wondering if the introduction of the acid will effect the performance of the gums in a bad way? How about using gelatin? Thanks for your help!
Try .25% gelatin for sure. I like that texture as it is a bit gummy at first, but it melts at about the same rate like butterfat does in your mouth. Also, with your machine, ice crystals are always going to be a problem. The recipe we engineered that is published is somewhat sensitive to alteration. Coconut cream for cream can work but subbing the coconut milk for cream would certainly make it more icy. Sounds like you should add a bit of sugar or glucose. You can also make the recipe with the stand mixer and blended dry ice. Or add powdered dry ice into your machine as it runs. A few other things to consider when you are using your home machine is, turn it on and let it run until very cold and only pour in very cold or ice cold base so it freezes very fast and created the tiniest of ice crystals.
- originally posted by Grant Lee Crilly
@Grant - is that .25% gelatin as the only stabilizer? I'd like to adapt this for someone with a severe allergy to dairy. I'm thinking of using almond milk for the milk, coconut cream (as above) for the heavy cream and powdered soy milk for the powdered milk. I have guar, locust, xanthan and all three carageenans on hand, so hopefully I already have whatever you'd suggest to stabilize those liquids. Thanks!
can you replace the milk solids non fat with other product? Im not sure where can I found this ingredient assuming that is something different from dry milk (same milk in powder for babies).
I would like to add vanilla sugar and cardamome in order to twist I to a waffle taste, any advice how to fix the scale recipe ? (I will use pacojet for churning)
Can you replace the three: Locust bean gum, Xanthan gum and Carrageenan, Kappa, with corn starch or gelatin instead?
And can you replace the milk solids with something else (perhaps something fresh like milk/heavy cream and not a chemical or from a package)?
Nope, it's just dry milk power. Just try to find nonfat dry milk.
The main thing that causes unwanted crystallization is too few dissolved solids. Sugars adds soluble solids to an ice cream mix, but they also depress the freezing point. So if you have too much sucrose, or glucose, or honey, or really any sugar, the ice cream becomes really soft and difficult to churn. So you need enough sugar, but not too much, in an ice cream base.
If the ice cream is really lean, sugar and the dairy alone don't give you enough dissolved solids (around 12% soluble solids by weight is the goal). This is when dry ingredients like milk powder, or soy powder, or maltodextrin becomes useful. These can add a bunch of protein, without adding water so that you can bulk up the mix for a less icy texture.
Coconut milk, for example, doesn't have nearly enough solids on its own, so for a good texture you really would need to up the solids content with some kind of protein powder—or eggs, which also have a good amount of protein.
For a lemon ice cream, if you want an ice cream, use a good neutral base and acidify it. But be careful how far you go because it can cause the dairy emulsion to separate. You might even try using a soured diary mixture like creme fraiche in place of some of the milk or cream together with the lemon juice. In fact, I happen to know that full-fat sour cream with plenty of sugar churns beautifully. I would start with that and add plenty of lemon juice (and some lemon oil) for a simple recipe that works well.
what ingredient requires the cooking? Vanilla (I usually use extract) and dairy seem to lose flavor when cooked, which is why I moved away from eggs and gelatin and towards xanthan and guar gums for stabilization...
Locust bean gum can be replaced with something else?
I recently got a Dorkfood Sous-Vide Temperature Controller that works with slow cookers but the highest temp it keeps is 200 f. Will it still work cooking it for 30 minutes or would I need to cook it longer?
I'm dying to make this recipe. I have a friend who is allergic to eggs who it'd be perfect for.
My only problem is that my kitchen scale only has precision down to 1g. Any suggestions of how to measure the gums out? Perhaps a rough volume estimate?
Thank you for the recipe. I just try and this is the result;)
The kappa carageenan needs to reach a temperature of 230F to fully hydrate. 200F is just short of that.
You're going to have to buy an accurate scale. That one below is pretty good. I don't think there really is another way especially with those ingredients.
http://www.amazon.com/dp/B0012LOQUQ/ref=rr_xsim_1_1?ie=UTF8&qid=1445030862&sr=0
Hi Chefstep, I would like to know is it possible that I replace locust bean gum to guar gum for stabalizing the ice cream ? Because from where I from is very hard to find LBG , hope anyone can give me and answer..because would like to try to make some ice cream at home...Thank you soo much
I love this recipe. I just use 6grams of ice-cream stabiliser instead of the individual hydrocolloids in the recipe. I go to 10grams for a thick and chewy dondurma version (turkish ice cream). Perfect recipe base for anything essentially. Replace 65grams of cream for 80% chocolate and you have amazing chocolate ice-cream. My favourite version currently is to use Jersey milk and clotted cream instead of milk and heavy cream. If using egg the Laiskonis recipe is better (less eggy flavour and better texture I find), but as egg-less recipes go this is top. Thanks CS!
Both kappa and Iota carageenan need only to be heated to 175f. Not sure why 203f is specified?
Can I replace locust bean gum for iota carragenaan or gellan gum?
Anyone one know what machine they used to churn it? Looked interesting. Thanks.
Pacojet
Where did you buy your pacojet?
Hi there Chris! Talking about unwanted crystallization, is it possible to chunr Ice Cream or Gelato on a Soft Serve machine? Is getting hard to find a regular batch frezzer. Thank you!
If you don't mind me asking, which ice cream stabilizer are you using? I know they each have different recommendations in terms of how much to add, depending on what their components are. Thanks!
