Hey!
Just started my ice cream journey and was wondering about the reason why my gelato melts as soon as it touches the bowl after churning. In basically putting melted gelato in the freezer, which made the end result very icey and ”watery” almost, without any gelato texture.
I follow Matt Adlard’s recipe for a Salt Caramel Gelato found here: https://mattadlard.com/recipes/salted-caramel-gelato/
Recipe below:
Salted Caramel Gelato
125 g Caster/White Sugar (A)
4 g Sea Salt Flakes
20 g Caster/White Sugar (B)
2 g Ice Cream Stabiliser
650 g Whole Milk
120 g Cream (32% Fat)
45 g Skimmed Milk Powder
35 g Glucose Syrup
For stabilizer, is used a 1:3 ratio of xanthan:guar for a total of 2g (0.5 xanthan + 1.5g guar).
My machine churns at -16C.
But other than that I followed the recipe to the letter. Is it really just the stabilizer that controls this?
by yeykawb
2 Comments
No, glucose raises the freezing point making it melt faster. Try a little more sucrose and less dextrose. But yes you could try adding more stabiliser. Also making gelato without a really good ice cream maker, like a lello musso, is quite difficult. Regular, higher fat ice cream recipes are more suited towards domestic machines.
Measure the ice cream temp with an instant read thermopen.
Possibly augment the stabilizers with CMC, that is specifically good for melting behaviour.