Hi all! Not sure if this is the correct sub but I have a question.I've use this recipe to make caramel gelato. https://www.biggerbolderbaking.com/homemade-gelato-no-machine/
But I find it is melting too soon. Why might this be and also how can I improve? Is adding xanthan gum a good idea?
Also I made some changes to the recipe by adding 2 tbsp corn flour and reducing to 1 egg yolk. This is a Sicilian style gelato base by foodnouveau.com
by Beautiful_Rabbit_925
3 Comments
Xanthan gum will help it stay frozen for longer.
If I may suggest a refined recipe (in grams), I would add xantham, skip the cream (which is found in the caramel sauce I assume), lower the sucrose (you could do 50/50 sucrose:dextrose for those 40g) and lower eggs a bit. You would be within the range of a gelato recipe with these edits:
Whole milk – 450g
Cream (~33%) – 0g
Sucrose – 40g
Egg yolk – 40g
Caramel sauce – 142g (unedited)
Vanilla extract – 8g (unedited)
Salt – 4.5g (unedited)
SMP – 20g (optional, but should reduce melting)
Xantham gum – 1.5g
This would make .8L, with 10% fat.
Ice cream stabilizer needed